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Chef Taha Ayad's Recipe Dumpling Soup with mushrooms, spinach, ginger, and vegetable dumplings

Dumpling Soup with Mushrooms, Spinach, and Ginger

This quick dumpling soup combines frozen vegetable dumplings, shiitake mushrooms, spinach, carrots, garlic, and ginger in a savory tamari broth. It is ready in 25 minutes and makes a warming, practical weeknight dinner.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 5 servings
Course: Dinner
Cuisine: Asian
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

For the Dumpling Soup
  • 2 tbsp vegetable oil or avocado oil
  • 8 oz shiitake mushrooms stemmed and sliced
  • 2 tbsp tamari or soy sauce plus more for serving if desired
  • 6 cups vegetable broth
  • 4 cloves garlic grated
  • 1 tbsp fresh ginger grated
  • 1 medium carrot julienned
  • 1 lb frozen vegetable dumplings, mini wontons, or potstickers do not thaw
  • 4 scallions thinly sliced and divided
  • 3 cups fresh spinach
  • 1 tbsp rice vinegar
  • 1 tbsp fresh lime juice
For Serving
  • sesame seeds for garnish
  • Sichuan chili crisp optional
  • tamari or soy sauce optional

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Chef Knife
  • Cutting Board
  • Box Grater or Microplane
  • Measuring Cups and Spoons
  • Wide Ladle

Method
 

  1. Heat the vegetable oil in a large pot or Dutch oven over medium heat.
  2. Add the sliced shiitake mushrooms and cook for 5 to 8 minutes, stirring occasionally, until softened and lightly browned at the edges.
  3. Add the tamari, vegetable broth, grated garlic, grated ginger, julienned carrot, frozen dumplings, and half of the sliced scallions, then stir gently to combine.
  4. Bring the broth to a boil, then reduce the heat to a gentle simmer and cook for about 4 minutes, or until the dumplings are heated through.
  5. Remove the pot from the heat and add the spinach, rice vinegar, and lime juice.
  6. Stir gently for 30 to 60 seconds, until the spinach wilts, then taste and adjust the seasoning as needed.
  7. Ladle the soup carefully into bowls and garnish with the remaining scallions and sesame seeds.
  8. Serve with extra tamari and Sichuan chili crisp on the side, if desired.

Notes

  1. Cook the mushrooms until their moisture evaporates and the edges begin to brown for a deeper-tasting broth.
  2. Keep the soup at a gentle simmer after adding the dumplings, since a hard boil can tear their wrappers.
  3. Most frozen dumplings can be cooked directly from the freezer, but large dumplings may require an additional 2 to 3 minutes.
  4. Add the spinach, rice vinegar, and lime juice after removing the pot from the heat to preserve their fresh flavor.
  5. For make-ahead preparation, refrigerate the broth separately and cook the dumplings just before serving.
  6. Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat gently over medium-low heat.
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