Ingredients
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2 tsp Toasted sesame oil
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6 ounces White mushrooms, sliced
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1/2 cup Scallions, whites and light green parts, diced plus greens for garnish
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1/4 tsp Kosher salt
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1 piece (small) Carrot, (peeled and diced)
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3 cloves Garlic,( grated or chopped)
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1 tsp Ginger (grated)
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4 cups Chicken bone broth
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1 tsp Low sodium soy sauce or tamari
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20 pieces (frozen) Chicken potstickers, or gluten-free pot stickers such as Feel Good Foods
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2 cups Baby spinach,( stems removed)
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optional Chili crisp, for serving
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Directions
Steps
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1
Done
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Heat a medium dutch oven or soup pot over medium high heat and add the sesame oil. Add the mushrooms, onion, carrot, and ¼ teaspoon salt and stir to combine. Cook until the vegetables are softened, about 8 minutes. Add the garlic and ginger and stir to combine. Cook until fragrant, about 1 minute. |
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2
Done
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Add the bone broth and soy sauce or tamari, stir to combine and bring to a boil. Turn the heat down to low and simmer for 5 minutes, until the carrots are tender. After 5 minutes, turn the heat up to medium high and add the dumplings. Cook until the dumplings are cooked through, about 6 to 8 minutes, adding the spinach at the last minute. |
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3
Done
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To serve, ladle soup into bowls and garnish with green onions. Top with chili crisp, if desired. |
