Ingredients
Soup Base
- 2 cups vegetable broth
- 1 Tbsp soy sauce
- 1 tsp toasted sesame oil
- ¼ tsp fish sauce (optional)
- 1 green onion, thinly sliced (white and green parts separated)
Main Ingredients
- 10 frozen dumplings
- ½ cup fresh spinach
- ½ tsp sesame seeds
- 1 Tbsp Sichuan Chili Crisp
Instructions
- Combine Broth Ingredients: In a medium-sized pot, mix together the vegetable broth, soy sauce, toasted sesame oil, and the white parts of the sliced green onion. If desired, add the optional fish sauce, pre-cooked proteins, tofu, or any vegetables that require softening.
- Bring to Boil: Place the pot on medium-high heat and bring the broth mixture to a boil.
- Add Dumplings: Once boiling, add the frozen dumplings to the pot.
- Cook Dumplings: Cover the pot and allow the soup to return to a boil. Boil the dumplings for about 2 minutes or until they are fully cooked through, following any specific package instructions.
- Add Fresh Vegetables: Turn off the heat and stir in the green parts of the sliced green onion along with a handful of fresh spinach leaves.
- Serve: Divide the soup evenly into two serving bowls. Top each bowl with a sprinkle of sesame seeds and a spoonful of Sichuan Chili Crisp for added flavor and heat. Enjoy immediately.
Notes
- Feel free to substitute dumplings with your preferred type, such as chicken, pork, or vegetable to suit dietary preferences.
- Adjust the level of spiciness by modifying the amount of Sichuan Chili Crisp used or omitting it entirely for a milder soup.
- If you don’t have fish sauce, it can be left out without significantly altering the flavor.
- For additional protein, add tofu or cooked shredded chicken to the broth along with the dumplings.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently on the stove.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
