While near Chinatown a couple of weeks ago, I stopped by New Kam Man and grab of a couple of soup dumplings to take home. (I guess being sequestered for jury duty has it’s perks.) Once home, I realized that I didn’t have a broth or simple soup stock to accompany the dumplings. On a whim, I created a vegetable broth with a main base of cabbage, carrots, and onion. I used purple carrots, which dyed the broth a vibrant, jewel-toned hue, but any type of carrot will do. With the addition of fennel and a bay leaf, the resulting broth was slightly sweet and aromatic, allowing the dumplings to remain the center of attention.
Soup Dumpling Broth