Description
This Dumpling Soup with Mushrooms and Spinach is a quick and flavorful one-pot meal featuring tender dumplings, earthy mushrooms, and a rich broth infused with garlic, ginger, and tamari. Ready in just 20 minutes, this comforting soup is perfect for busy weeknights or a cozy meal any time. Easily customizable with different dumplings, veggies, or spice levels, it’s a must-try dish for soup lovers!
Ingredients
- 1 tbsp olive oil
- 8 oz mushrooms (shiitake, cremini, or button), sliced
- 3 tbsp tamari (or soy sauce)
- 4 cups vegetable or chicken broth
- 2 cloves garlic, minced
- 1-inch piece ginger, grated
- 1 carrot, julienned
- 12 frozen or fresh dumplings (chicken, pork, or plant-based)
- 3 scallions, sliced (divided)
- 2 cups fresh spinach
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sesame seeds (for garnish)
- Chili crisp (optional, for serving)
Instructions
- Heat olive oil in a pot over medium heat. Add mushrooms and cook for 5-8 minutes until softened.
- Stir in tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions.
- Bring to a boil, then reduce heat and simmer for 4 minutes until dumplings are cooked through.
- Remove from heat and stir in spinach, rice vinegar, and lime juice until spinach wilts.
- Season to taste, then ladle into bowls.
- Garnish with remaining scallions, sesame seeds, and optional chili crisp. Serve warm.
Notes
- Use gluten-free tamari and dumplings for a gluten-free version.
- Add bok choy, baby corn, or tofu for more texture and protein.
- Store leftovers in the fridge for up to 3 days
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
