Comforting Vegetable Dumpling Soup:
Vegetable dumpling soup brings together tender, velvety dumplings and a savory, aromatic broth packed with colorful veggies like shiitake mushrooms, fresh spinach, and julienned carrots.
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
Instructions
- Heat the oil in a large pot over medium heat.
- Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, until softened and lightly browned.
- Stir in the tamari, vegetable broth, garlic, ginger, carrot, frozen dumplings, and half of the scallions.
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook for about 4 minutes, until the dumplings are heated through.
- Turn off the heat and stir in the spinach, rice vinegar, and lime juice. The spinach will wilt beautifully in the hot broth.
- Taste the soup and adjust the seasoning as needed. You can add a splash more soy sauce or lime juice if preferred.
- Ladle the soup into bowls, garnish with the remaining scallions and sesame seeds, and serve with chili crisp on the side for spicy heat, if desired.