Sort ingredients
temif1417
QR Code
Listen
Pdf
Heat a medium dutch oven or soup pot over medium high heat and add the sesame oil.
Add the mushrooms, onion, carrot, and ¼ teaspoon salt and stir to combine.
Cook until the vegetables are softened, about 8 minutes.
Add the garlic and ginger and stir to combine.
Cook until fragrant, about 1 minute.
Add the bone broth and soy sauce or tamari, stir to combine and bring to a boil.
Turn the heat down to low and simmer for 5 minutes, until the carrots are tender.
After 5 minutes, turn the heat up to medium high and add the dumplings.
Cook until the dumplings are cooked through, about 6 to 8 minutes, adding the spinach at the last minute.
To serve, ladle soup into bowls and garnish with green onions.
Top with chili crisp, if desired.