👨‍🍳 作り方

1. 1

   Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and cook until softened, about 5-7 minutes. Add minced garlic and diced red bell pepper, and cook for another 2 minutes until fragrant.

2. 2

   Stir in the diced tomatoes and tomato sauce. Cook for 5 minutes, stirring occasionally.

3. 3

   Pour in the chicken or vegetable broth. Add diced carrots and potatoes. Season with salt and black pepper. Bring the soup to a boil, then reduce heat, cover, and simmer for 20 minutes, or until vegetables are tender.

4. 4

   While the soup simmers, prepare the dumplings. In a medium bowl, combine masa harina, shredded cheese, and the egg. Mix until a dough forms. If the dough is too dry, add a tablespoon of water at a time until it comes together. Roll the dough into small, bite-sized balls (about 1 inch in diameter).

5. 5

   Carefully drop the dumplings into the simmering soup, one by one. Ensure they are submerged in the broth.

6. 6

   Continue to simmer the soup, uncovered, for another 15-20 minutes, or until the dumplings are cooked through and have floated to the surface. Adjust seasoning if needed.

7. 7

   Ladle the soup into bowls and garnish with fresh chopped cilantro before serving.