breakfast
Dumpling Soup
Thanks to store-bought frozen dumplings, this dumpling soup recipe is a quick and easy weeknight dinner! I love to top my bowl with a swirl of chili crisp for an extra boost of flavor.
Ingredients
- 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 serving
Directions
- Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions and stir. Bring to a boil, then reduce the heat and simmer for 4 minutes, or until the dumplings are heated through.
- Remove from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Season to taste.
- Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with more tamari and chili crisp, if desired.
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