Dumpling Soup Recipe

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2 tablespoons vegetable oil or avocado oil 8 ounces shiitake mushrooms, stemmed and sliced 2 tablespoons tamari or soy sauce, plus more for serving 6 cups vegetable broth 4 garlic cloves, grated 1 tablespoon grated fresh ginger 1 medium carrot, julienned 1 pound frozen vegetable dumplings, mini wontons or potstickers (I like these Nasoya ones) 4 scallions, thinly sliced 3 cups fresh spinach 1 tablespoon rice vinegar 1 tablespoon fresh lime juice Sesame seeds, for garnish Sichuan chili crisp, optional, for servinge

Ingredients

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Heat oil in a big pot on medium heat. Put in mushrooms and cook, stirring now and then, for 5 to 8 minutes until they get soft. 

1

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Add tamari, broth, garlic, ginger, carrot, dumplings, and half of the scallions. Stir it all together.

2

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Let it come to a boil, then lower the heat and let it simmer for 4 minutes until the dumplings are warm.

3

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Take it off the heat and toss in the spinach, rice vinegar, and lime juice. Mix until the spinach wilts. Add seasoning to your liking.

4

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Spoon it into bowls and sprinkle the rest of the scallions and sesame seeds on top.

5

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If you want, you can serve it with more tamari and chili crisp.

6

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