Mushroom Potsticker Soup Bowl (Print Version)
# Ingredients:
→ Core
01 -
2 tablespoons veggie oil
02 -
8 ounces brown or shiitake mushrooms, chopped
03 -
1 big carrot, julienned
04 -
2 green onions, whites and greens kept separate
05 -
4 cloves garlic, finely chopped
06 -
2 tablespoons fresh ginger, grated
→ Broth
07 -
6 cups light chicken or veggie stock
08 -
3 tablespoons soy sauce
09 -
1 teaspoon rice vinegar
10 -
1/2 teaspoon white sugar
11 -
3 baby bok choy, cut into quarters
12 -
24 ounces frozen dumplings
13 -
2 tablespoons toasted sesame oil
# Instructions:
01 -
Warm up oil and cook the mushrooms, carrot strips, and white onion parts till tender, around 5 minutes
02 -
Toss in the chopped garlic and ginger and cook until you smell their aroma, about a minute
03 -
Pour in stock, add soy sauce, vinegar, and sugar. Let it bubble, then drop in bok choy and dumplings
04 -
Let everything bubble gently for 5 minutes. Check if it needs salt. Turn off heat and mix in sesame oil
# Notes:
01 -
Try adding hot crispy chili oil, some sesame seeds, furikake seasoning, or red pepper flakes on top