Spicy Dumpling Soup
Store-bought frozen dumplings make this vegan dumpling soup a breeze to make on a weeknight.
Ingreadient :
- 4 scallions
- 3 Tbsp toasted sesame oil
- 5-oz. pkg. sliced fresh shiitake mushrooms
- 1 1/2-inch piece fresh ginger, peeled and cut into thin matchsticks (about 2 Tbsp)
- 3 cloves garlic, finely chopped (about 1 Tbsp)
- 5 cups vegetable broth
- 5 Tbsp lower-sodium soy sauce
- 1 Tbsp seasoned rice vinegar
- 16 frozen miniature vegetable dumplings or potstickers (9 1/2 oz. total)
- 4 small heads baby bok choy, trimmed, leaves separated
- 1 Tbsp. plus 1 tsp chili crisp, plus more for topping (optional)
Direction :
- 4 scallions
- 3 Tbsp toasted sesame oil
- 5-oz. pkg. sliced fresh shiitake mushrooms
- 1 1/2-inch piece fresh ginger, peeled and cut into thin matchsticks (about 2 Tbsp)
- 3 cloves garlic, finely chopped (about 1 Tbsp)
- 5 cups vegetable broth
- 5 Tbsp lower-sodium soy sauce
- 1 Tbsp seasoned rice vinegar
- 16 frozen miniature vegetable dumplings or potstickers (9 1/2 oz. total)
- 4 small heads baby bok choy, trimmed, leaves separated
- 1 Tbsp. plus 1 tsp chili crisp, plus more for topping (optional)
