Ingredients
Soup Base
- 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
Dumplings and Vegetables
- 1 pound frozen vegetable dumplings, mini wontons or potstickers
- 4 scallions, thinly sliced (divided use)
- 3 cups fresh spinach
Finishing Ingredients and Garnish
- 1 tablespoon rice vinegar
- 1 tablespoon fresh lime juice
- Sesame seeds, for garnish
- Sichuan chili crisp, optional, for serving
Instructions
- Cook Mushrooms: Heat the oil in a large pot over medium heat. Add the shiitake mushrooms and cook, stirring occasionally, for 5 to 8 minutes until they soften and release their flavor.
- Add Broth and Aromatics: Stir in the tamari, vegetable broth, grated garlic, grated ginger, julienned carrot, frozen dumplings, and half of the sliced scallions. Bring the mixture to a boil.
- Simmer Dumplings: Reduce heat to a simmer and cook for about 4 minutes or until the dumplings are fully heated through.
- Finish the Soup: Remove the pot from heat, then stir in fresh spinach, rice vinegar, and fresh lime juice. Stir until the spinach wilts into the hot broth. Taste and adjust seasoning as needed.
- Serve and Garnish: Ladle the soup into bowls and garnish with the remaining scallions and sesame seeds. Offer extra tamari and optional Sichuan chili crisp on the side for added flavor.
Notes
- Use vegetable or avocado oil for a neutral flavor; sesame oil can be added at the end for extra aroma.
- Frozen dumplings from brands like Nasoya work well, but fresh dumplings can also be used.
- Adjust the amount of chili crisp based on your spice tolerance.
- For a gluten-free option, use tamari and gluten-free dumplings.
- You can swap vegetable broth for chicken broth if not vegetarian.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
