Ingredients:
3 teaspoons sesame oil, divided
3 scallions, diced small, white and green parts separated
2 cloves garlic, minced
1 teaspoon grated ginger (or ginger paste)
1 cup sliced shiitake mushrooms (stems removed)
48 ounces (6 cups) low-sodium vegetable broth
4 baby bok choy, leaves separated, ends trimmed, and thoroughly washed
30 frozen mini vegetable dumplings
1 & 1/2 tablespoons soy sauce
1 & 1/2 tablespoons apple cider vinegar (or rice vinegar)
Drizzle of chili oil, for serving, optional
Directions:
In a large pot, heat 2 teaspoons of the sesame oil over medium heat until shimmering. Add the white
parts of the scallions, garlic, ginger, and mushrooms. Stir constantly until the mushrooms have softened,
about 4 minutes.
Pour in the vegetable broth and bring to a boil. Then add the baby bok choy and frozen vegetable
dumplings. Reduce the heat to maintain a gentle simmer and cook for about 5 minutes, until the bok
choy is wilted and the dumplings float to the top and are heated through.
Remove from the heat. Stir in the green parts of the scallions, the remaining teaspoon of sesame oil, soy
sauce, and apple cider vinegar.
Ladle the soup into bowls, ensuring there are about 5 dumplings per serving. Drizzle a bit of chili oil over
each serving, if desired.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes
Kcal: 150 kcal per serving | Servings: 6