Ingredients
Yield: 6 servings, Prep Time: 5 min, Cook Time: 15 min
- 1 tablespoon toasted sesame oil
- 4 garlic cloves, minced
- 2 tablespoons minced peeled fresh ginger
- 6 cups chicken stock
- 3 tablespoons low sodium soy sauce
- 4 green onions, white and green parts thinly sliced, plus more for garnish
- 2 large carrots, peeled and julienned or 1 cup shredded carrots
- 1 (1½ pound) bag frozen dumplings (potstickers or mini potstickers)
- 3 cups fresh spinach
- Sea salt, to taste
- 1 teaspoon sesame seeds, (optional)
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook, stirring often, until fragrant, about 3 minutes.
- Add the chicken stock, soy sauce, green onions, and carrots to the pot and bring to a boil over high heat. Reduce the heat to medium-low and cook, stirring occasionally, for 5 minutes, or until the carrots are tender. Add the dumplings and bring back to a boil over high heat. Cook, stirring until the dumplings are cooked through, about 4 more minutes. Remove from heat and stir in spinach, until wilted, about 4 minutes. Season with salt to taste.
- Divide the soup into bowls. Serve warm, topped with additional green onion and sesame seeds if using.