Dumpling Soup
Ingredients
The soup base
-
2
tablespoons
vegetable oil or avocado oil
-
8
ounces
shiitake mushrooms, stemmed and sliced
-
2
tablespoons
tamari or soy sauce
-
6
cups
vegetable broth
-
4
cloves
garlic, grated
-
1
tablespoon
grated fresh ginger
-
1
medium
carrot, julienned
-
1
pound
frozen vegetable dumplings, mini wontons or potstickers
-
3
cups
fresh spinach
-
1
tablespoon
rice vinegar
-
1
tablespoon
fresh lime juice
Garnishes
-
3
scallions
thinly sliced
-
to taste
sesame seeds
-
to taste
Sichuan chili crisp (optional)
Instructions
- Heat the oil in a large pot over medium heat and sauté the mushrooms until softened.
- Add tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions to the pot and stir.
- Bring the mixture to a boil, then reduce heat and simmer until dumplings are heated through.
- Remove from heat and stir in spinach, rice vinegar, and lime juice until spinach wilts.
- Season to taste and ladle into bowls, garnishing with remaining scallions, sesame seeds, and chili crisp if desired.
Nutrition Facts (estimated)
Servings
4 to 6
Calories
250
Total fat
8g
Total carbohydrates
36g
Total protein
10g
Sodium
800mg
Cholesterol
0mg
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