Dumpling Soup

• servings: 2 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

1 tbsp. vegetable oil

2 tsp. sesame oil

1 c. shredded carrots

5 green onions, thinly sliced, whites and greens separated

3 garlic cloves. finely chopped

1/4 tsp. ground ginger

1/4 c. white miso paste

6 c. chicken or vegetable broth, divided

1 lb. frozen mini dumplings

3 c. baby spinach

3 tbsp. soy sauce, plus more to serve

Hot sauce or chili oil, to serve

Directions

In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the carrots, green onion whites, garlic, and ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.

In a small bowl, combine the miso paste with ½ cup broth, whisking until the miso paste is dissolved. Add the miso mixture and the rest of the broth to the pot and bring to a boil. Add the dumplings and bring to a simmer. Heat until the dumplings are heated through, 3 to 5 minutes. Stir in the spinach, cooking until the greens are wilted, 1 to 2 minutes.

Add the soy sauce and green onion greens. Serve hot with hot sauce or chili oil, and extra soy sauce.