Dumpling Soup
Total Time
25 mins
Prep Time
10 mins
Cook Time
15 mins
Rating
4.98 out of 5 stars
(41)
Ingredients
4-6 servings
- 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
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Preparation
Chef’s notes
You can use almost any type of frozen Asian dumplings in this soup. Smaller dumplings are preferred as they are easier to eat in the soup.
The soup is best served fresh but can be stored in an airtight container in the fridge for up to 3 days. Dumpling wrappers may soften over time.