ACTIVE TIME 30 MINUTES | TOTAL TIME 30 MINUTES | SERVES 4
✓ Quick Cooking ✓ Freezable ✓ One Pot ✓ Vegan
4 scallions
3 Tbsp. toasted sesame oil
1 5-oz. pkg. sliced fresh shiitake mushrooms
1 11/2-in. piece fresh ginger, peeled and cut into thin matchsticks (about 2 Tbsp.)
3 cloves garlic, finely chopped (about 1 Tbsp.)
5 cups lower-sodium vegetable broth
5 Tbsp. lower-sodium soy sauce
1 Tbsp. seasoned rice vinegar
16 frozen miniature vegetable dumplings or potstickers (91/2 oz. total)
4 small heads baby bok choy, trimmed, leaves separated
1 Tbsp. plus 1 tsp. chili crisp, plus more for topping (optional)
THINLY slice scallions, separating white and light green parts from dark green parts.
HEAT oil in a large saucepan over medium. Add mushrooms, ginger, garlic, and white and light green scallion slices; cook, stirring often, until mixture is fragrant and starting to soften, about 5 minutes.
POUR broth, soy sauce, and vinegar into pan. Bring to a boil over medium-high. Reduce heat and simmer, undisturbed, for 5 minutes. Stir in frozen dumplings and bok choy. Simmer, stirring occasionally, until dumplings float to surface and bok choy is tender, 2 to 3 minutes. Remove from heat. Stir in chili crisp.
SERVE soup topped with dark green scallion slices and, if desired, more chili crisp.
PER SERVING: 332 Calories, 21g Fat (3g Saturated), 0mg Cholesterol, 4g Fiber, 8g Protein, 30g Carbs, 1,334mg Sodium, 0g Added Sugar