Name: Dumpling Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: American, Chinese
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; 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)

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.

25 min total 10 min prep 15 min cook 4

Instructions

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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.