Ingredients
Soup Base
- 2 tablespoons vegetable oil
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- ¼ inch fresh ginger, peeled and grated
- 1 cup vegetable broth
- 1 tablespoon miso paste
- 1 tablespoon soy sauce
- 1 teaspoon chili flakes (adjust to taste)
Vegetables and Garnishes
- 3 scallions, chopped (white and green parts separated)
- 1 cup spinach, roughly chopped
Dumplings
- 10 oz vegetable dumplings, frozen
Instructions
- Heat oil and sauté mushrooms: Heat the vegetable oil in a medium pot over medium heat. Add sliced mushrooms and sauté for about 5 minutes until golden and softened.
- Add aromatics: Stir in minced garlic, grated ginger, and the white parts of the scallions. Cook for another 1–2 minutes until fragrant.
- Incorporate miso and soy sauce: Add miso paste and soy sauce, stirring well to coat the vegetables evenly and build flavor.
- Simmer broth: Pour in the vegetable broth and bring the soup to a gentle simmer.
- Cook dumplings: Add the frozen dumplings directly to the simmering broth and cook according to package directions, approximately 5–7 minutes, until tender and fully cooked.
- Add greens and scallion tops: Stir in the roughly chopped spinach and the green parts of the scallions. Cook just until the spinach wilts, about 1 minute.
- Season and serve: Sprinkle chili flakes over the soup and adjust seasoning with more soy sauce if needed. Serve hot, garnished optionally with extra scallions or a drizzle of chili oil.
Notes
- For a richer broth, add an extra teaspoon of miso or a dash of sesame oil.
- Use a mix of mushrooms (shiitake, cremini, or oyster) for a deeper, more complex flavor.
- When storing leftovers, keep dumplings and broth separate to prevent dumplings from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
