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Spicy Mushroom & Dumpling Soup

A 15-minute miracle meal featuring tender dumplings, savory mushrooms, and spinach in a rich, spicy soy-sesame broth.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 bowls
Course: Dinner, Soup
Cuisine: Asian Fusion, Chinese
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp sesame oil
  • 2 cups mushrooms cremini or shiitake, sliced
  • 2 cloves garlic minced
  • 1 tbsp ginger freshly grated
  • 4 cups vegetable broth or chicken broth
  • 2 tbsp soy sauce
Add-Ins
  • 12 frozen dumplings potstickers or wontons
  • 2 carrots sliced thin
  • 2 cups spinach fresh
  • 1 tsp chili oil optional
Garnish
  • 2 green onions sliced
  • 1 tsp sesame seeds

Equipment

  • Large Pot or Dutch Oven
  • Chef's knife
  • Cutting board
  • Ladle

Method
 

  1. Heat sesame oil in a large pot over medium-high heat.
  2. Add sliced mushrooms and cook for 3-4 minutes until browned.
  3. Stir in garlic, ginger, and carrots; sauté for 1 minute until fragrant.
  4. Pour in broth, water, soy sauce, and rice vinegar. Bring to a boil.
  5. Add frozen dumplings and simmer for 3-5 minutes (or per package instructions) until tender.
  6. Stir in spinach and cook for 1 minute until wilted.
  7. Remove from heat, stir in chili oil if using, and serve topped with green onions and sesame seeds.

Notes

Add a boiled egg or tofu cubes for extra protein. Store leftovers separately from dumplings to prevent sogginess.