Sopa de empanadillas fácil

Ingredientes

• 1 tablespoon vegetable oil
• 4 garlic cloves, (minced)
• 2 teaspoons freshly grated ginger
• 2 scallions, (white and green parts separated and finely chopped)
• 7 cups reduced sodium vegetable broth
• 3 heads baby bok choy, (stems and leaves separated and roughly chopped)
• 1 1/2 cups julienne-cut carrots ((2 to 3 medium carrots))
• 1 pound frozen vegan vegetable dumplings
• 1 cup frozen shelled edamame
• 2 tablespoons soy sauce, (plus more to taste)
• 2 tablespoons rice vinegar
• 1 teaspoon toasted sesame oil
• Toasted sesame seeds
• Sambal oelek or chili crisp

Preparación

1. 1

   Coat the bottom of a large pot with the oil and place it over medium heat. Give the oil a minute to heat up, then add the garlic, ginger, and white parts of your scallions. Cook the mixture for about a minute, stirring constantly, until it becomes very fragrant.

2. 2

   Add the broth, bok choy stems, and carrots to the pot. Raise the heat and bring the broth to a boil, then lower the heat and let it simmer for about 10 minutes, until the vegetables are tender.

3. 3

   Stir in the bok choy leaves, dumplings, and edamame. Raise the heat to high and bring the broth back up to a boil. Lower the heat and let the soup simmer until the dumplings are cooked through. This should take around five minutes, but will vary a bit depending on the size of your dumplings (Note 1).

4. 4

   Remove the pot from heat. Season the soup with soy sauce, rice vinegar, and sesame oil. Taste-test and make any adjustments needed to suit your taste.

5. 5

   Ladle into bowls. Top with the green parts of your scallions, and any other accompaniments of choice. Enjoy!