Recipe Ingredients
- 6 cups low-sodium chicken broth
- 4 green onions, white parts cut into 2-inch lengths and green parts thinly sliced for garnish
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 cloves garlic, minced
- 2 teaspoons fish sauce
- 1 (8.6 oz.) bag bibigo™ Mandu Pork and Vegetable Dumplings
- 2 large eggs, lightly beaten
- 2 sheets nori, cut into thin strips
- 1 teaspoon toasted sesame seeds
- Kimchi, for serving
Recipe Directions
- Bring broth to a simmer in medium pot over medium heat. Add white parts of green onion, soy sauce, sesame oil, garlic and fish sauce, and simmer until flavors develop, about 10 to 15 minutes.
- Stir in mandu and simmer for 5 minutes. Add eggs, stirring in one direction until egg is set, about 1 minute.
- Divided soup between serving bowls. Top with nori, green parts of the green onions and sesame seeds. Serve with kimchi and enjoy.
