Ingredients
Soup Base
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 6 cups chicken stock
- 3 tablespoons low sodium soy sauce
Vegetables
- 4 green onions, white and green parts thinly sliced, plus more for garnish
- 2 large carrots, peeled and julienned or 1 cup shredded carrots
- 3 cups fresh spinach
Dumplings
- 1 (1½ pound) bag frozen dumplings (potstickers or mini potstickers)
Optional Garnishes
- Sea salt, to taste
- 1 teaspoon sesame seeds (optional)
Instructions
- Heat oil and aromatics: In a large pot, heat the toasted sesame oil over medium heat. Add the minced garlic and ginger and cook, stirring often, until fragrant and softened, about 3 minutes.
- Add stock and vegetables: Pour in the chicken stock, soy sauce, sliced green onions, and carrots. Bring the mixture to a boil over high heat.
- Simmer vegetables: Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes, or until the carrots are tender.
- Cook dumplings: Add the frozen dumplings to the pot and return to a boil over high heat. Cook, stirring gently, until the dumplings are cooked through, about 4 minutes.
- Incorporate spinach and season: Remove the pot from heat and stir in the fresh spinach until wilted, about 4 minutes. Taste and season with sea salt as desired.
- Serve: Ladle the soup into bowls and garnish with additional green onions and sesame seeds if using. Serve warm.
Notes
- Use low sodium soy sauce to control the salt level in the soup.
- Frozen dumplings can be potstickers or mini potstickers depending on your preference.
- For a vegetarian version, substitute chicken stock with vegetable broth and use vegetable-based dumplings.
- The soup can be adjusted by adding other vegetables like mushrooms or bok choy if desired.
- Make sure to add spinach off the heat to prevent overcooking and preserve its bright color.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
