Ingredients

• 4 cups chicken broth
• 1 tablespoon soy sauce
• 4 scallions, sliced
• 2 cloves garlic, minced
• 1 thumb-sized piece of ginger, peeled and minced
• 10-20 dumplings, depending on size
• 2 packages ramen noodles (flavor doesn't matter; throw that MSG-laden packet away)

Directions

1. Bring the broth, soy sauce, and vegetables to a boil over medium heat. Reserve some raw scallions for topping the soup.

2. Add the dumplings and/or noodles, working backwards to time them according to package directions. My dumplings went in first for about 5 minutes, then an additional 3 once the noodles were added.

3. Divide among soup bowls and top with scallions.

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