Name: Dumpling Soup
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 16 null frozen dumplings; 300 g shiitake mushrooms (sliced); 140 g enoki mushrooms; 1 null brown onion (diced); 4 null garlic cloves (diced); 0.5 inch fresh ginger root (diced); 1 tbsp sesame oil; 4 cups vegetable broth (low sodium); 2 tbsp soy sauce (low sodium); 3 cups water; 3 null baby bok choy; 1 tsp red pepper flakes (optional); 1 tbsp olive oil; null null salt (to taste); null null black pepper (to taste); null null sliced scallions; null null soy sauce; null null chili oil; null null sriracha

Instructions

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1

In a large pot, sauté the onion (1 brown) in olive oil (1 tbsp) over medium heat until translucent. Then add the cloves (4 garlic) and fresh ginger root (0.5 inch) and stir for a few minutes.
2

Add the shiitake mushrooms (300 g) to the pot. Once they start to brown, add sesame oil (1 tbsp), a pinch of [salt] and [black pepper]. Sauté for a few minutes.
3

Pour in the vegetable broth (4 cups) and water (3 cups). Add soy sauce (2 tbsp). Once it boils, reduce the heat to low and simmer with the lid on for 10 minutes.
4

Chop the very bottom off the bok choy (3 baby) stalks and separate the leaves. Add all of the bok choy (3 baby) to the pot along with the enoki mushrooms (140 g) and dumplings (16 frozen).
5

Simmer until the dumplings (16 frozen) are cooked as per package instructions (usually 2-3 minutes). The soup is now ready! Serve in bowls topped with [sliced scallions]. Optionally, add extra [soy sauce], [chili oil], or [sriracha] for more flavor.