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Easy Dumpling Soup

Easy Dumpling Soup

Lily Coleman
This easy dumpling soup features frozen potstickers cooked in a savory broth flavored with ginger, garlic and miso.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Soup
Servings 4
Calories 265 kcal

Ingredients
  

  • 2 tablespoons sesame oil
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup thinly sliced green onions
  • 2 tablespoons minced garlic
  • 1 tablespoon minced fresh gingerroot
  • 1/2 teaspoon kosher salt
  • 1 tablespoon miso paste
  • 6 cups reduced-sodium vegetable broth divided
  • 2 tablespoons reduced-sodium soy sauce
  • 10-1/2 ounces frozen chicken pork or vegetable potstickers
  • 3 cups fresh spinach
  • Chili crisp for garnish

Instructions
 

  • Heat sesame oil in a stock pot over medium heat. Add mushrooms and green onion; cook until soft, 2-3 minutes. Add garlic, ginger and salt; cook until fragrant, 30-60 seconds.
  • In a small glass bowl or measuring cup, combine miso paste and 1 cup vegetable broth. Add to the stockpot with the remaining 5 cups vegetable broth and soy sauce; bring to a boil.
  • Add potstickers; cook according to package directions. Turn off the heat. Add spinach; stir until wilted.
  • Ladle soup into bowls; drizzle with chili crisp.