Sopa de dumplings

Ingredientes

• 2 tablespoons vegetable oil or avocado oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 2 tablespoons tamari or soy sauce, plus more for serving
• 6 cups vegetable broth
• 4 garlic cloves, grated
• 1 tablespoon grated fresh ginger
• 1 medium carrot, julienned
• 1 pound frozen vegetable dumplings, mini wontons or potstickers (recommended: Nasoya brand)
• 4 scallions, thinly sliced
• 3 cups fresh spinach
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• Sesame seeds, for garnish
• Sichuan chili crisp, optional, for serving

Preparación

1. 1

   Prepare the aromatics and mushrooms: Heat the vegetable or avocado oil in a large pot over medium heat. Add the sliced shiitake mushrooms and sauté for about 5 minutes until they start to soften and brown slightly, releasing their rich flavor.

2. 2

   Add garlic and ginger: Stir in the grated garlic cloves and fresh ginger. Cook for 1 minute, stirring constantly, until fragrant but not browned to avoid bitterness.

3. 3

   Create the broth: Pour in the vegetable broth and add the tamari or soy sauce. Bring the mixture to a gentle boil, then reduce the heat to maintain a simmer.

4. 4

   Add carrots and dumplings: Add the julienned carrot and frozen vegetable dumplings into the simmering broth. Cook for about 5-7 minutes or until the dumplings are heated through and tender, following package instructions if available.

5. 5

   Incorporate greens and scallions: Stir in the fresh spinach and sliced scallions. Let the greens wilt in the hot broth for about 1-2 minutes.

6. 6

   Finish with acidity: Remove the pot from heat and stir in the rice vinegar and fresh lime juice to brighten the soup’s flavors.

7. 7

   Serve and garnish: Ladle the soup into bowls and garnish with sesame seeds. Add extra tamari or soy sauce and Sichuan chili crisp on the side for those who want more saltiness or heat.