It's a filling, comforting, soul-enriching meal that is on the table in under 20 minutes!

On nights when you barely feel like cooking, this dumpling soup comes swooping in to save the day. As long as there are dumplings swimming in delicious broth, it's dumpling soup!

Level: Easy             Time: 20 min           Servings: 2

Ingredients

1 tbsp. vegetable oil

2 tsp. sesame oil

1 cup shredded carrots

5 green onions, thinly sliced, whites and greens separated

3 garlic cloves. finely chopped

1/4 tsp. ground ginger

1/4 cup white miso paste

6 cup chicken or vegetable broth, divided

1 lb. frozen mini dumplings

3 cup baby spinach

3 tbsp. soy sauce, plus more to serve

Hot sauce or chili oil, to serve

Directions

1.Heat the vegetable oil and sesame oil over medium heat in a large pot.

2.Add carrots, green onion whites, garlic, and ginger. 

3.Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.

4.In a small bowl, combine the miso paste with ½ cup broth, whisking until the miso paste is dissolved. 

5.Add the miso mixture and the rest of the broth to the pot and bring to a boil. 

6.Add the dumplings and bring to a simmer. 

7.Heat until the dumplings are cooked. Stir in the spinach, cooking until the greens are wilted.

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