A delightful twist on the classic Mu Shu flavors, this soup is hearty, flavorful, and perfect for a cozy meal.
Heat a tablespoon of oil in a soup pot over medium-high heat. Add the chicken and cook until lightly browned.
Ensure the chicken is cut into bite-sized pieces for even cooking.
Add the mushrooms, carrots, and garlic to the pot. Sauté until the vegetables are tender.
Stir frequently to prevent the garlic from burning.
Stir in the cabbage and cook until wilted.
Cover the pot briefly to speed up the wilting process.
Pour in the water and bring to a boil. Reduce the heat and simmer for 10 minutes.
Taste the broth and adjust the seasoning if needed.
Meanwhile, heat a skillet with a tablespoon of oil. Add the dumplings and cook until golden brown on the bottom.
Add a splash of water and cover the skillet to steam the dumplings.
Stir the tamari and scallions into the soup. Slowly pour in the beaten eggs while stirring to create ribbons.
Pour the eggs in a thin stream for the best ribbon effect.
Serve the soup in bowls, placing a few dumplings in each bowl before ladling the soup over.
Garnish with extra scallions or a drizzle of sesame oil for added flavor.
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