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 tablespoonsvegetable oil or avocado oil
- 8 ouncesshiitake mushrooms (stemmed and sliced)
- 2 tablespoonstamari or soy sauce (plus more for serving)
- 6 cupsvegetable broth
- 4garlic cloves (grated)
- 1 tablespoongrated fresh ginger
- 1 mediumcarrot (julienned)
- 1 poundfrozen vegetable dumplings
- 4scallions (thinly sliced)
- 3 cupsfresh spinach
- 1 tablespoonrice vinegar
- 1 tablespoonfresh lime juice
- sesame seeds (for garnish)
- sichuan chili crisp (optional, for serving)
Directions
- 1
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.
- 2
Remove from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Season to taste.
- 3
Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with more tamari and chili crisp, if desired.