Asian Dumpling Soup (Print Version)
# Ingredients:
→ Main Components
01 -
2 tablespoons veggie oil
02 -
8 ounces thinly cut fresh shiitake mushrooms
03 -
2 tablespoons grated or finely chopped fresh ginger
04 -
4 cloves minced garlic
→ Soup Base & Dumplings
05 -
6 cups veggie stock
06 -
2 tablespoons tamari
07 -
16-20 ounces frozen dumplings
→ Greens & Final Touch
08 -
5 green onions, cut into thin slices
09 -
3 baby bok choy, ends removed and leaves pulled apart
10 -
2 teaspoons dark sesame oil
11 -
Freshly cracked black pepper
→ Extra Garnishes
12 -
Add what you fancy - spicy chili oil, sesame seeds, furikake mix, or crunchy garlic bits!
# Instructions:
01 -
Warm your pot over medium-high with a splash of oil. Throw in mushrooms and let them turn golden brown, stirring occasionally. When they're nice and colored, drop in more oil plus the ginger and garlic. Cook until you can smell all those amazing aromas, about a minute or so.
02 -
Add your stock and tamari, mix everything well, and crank up the heat until it starts boiling. When it's bubbling away, toss in your frozen dumplings, half the green onions, and all the bok choy. Let everything simmer together for around 3-4 minutes until the dumplings are thoroughly warmed.
03 -
Pull the pot from the heat and mix in the sesame oil with some black pepper. Taste it and see if you want more tamari or pepper. Pour into your favorite bowls, sprinkle with leftover green onions and whatever toppings make you happy.
# Notes:
01 -
You can swap in any frozen dumpling variety you prefer
02 -
This dish tastes best when served immediately while dumplings stay soft