Dumpling Soup

Ingredients

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• 1 tablespoon vegetable oil
• 2 teaspoons sesame oil
• 1 cup shredded carrots
• 5 green onions, thinly sliced, whites and greens separated
• 3 garlic cloves, finely chopped
• 1/4 teaspoon ground ginger
• 1/4 cup white miso paste
• 6 1/3 cups chicken or vegetable broth, divided
• 1 pound frozen mini dumplings
• 3 1/8 cups baby spinach
• 3 tablespoons soy sauce, plus more to serve
• Hot sauce or chili oil, to serve

Instructions

1. In a large pot, heat the vegetable oil and sesame oil over medium heat. Add the carrots, green onion whites, garlic, and ginger. Cook, stirring frequently, until the vegetables begin to soften, 2 to 3 minutes.
2. In a small bowl, combine the miso paste with 1/2 cup broth, whisking until the miso dissolves. Add the miso mixture and remaining broth to the pot and bring to a boil.
3. Add the dumplings and return to a simmer. Heat until the dumplings are heated through, 3 to 5 minutes.
4. Stir in the spinach and cook until wilted, 1 to 2 minutes.
5. Add the soy sauce and green onion greens. Serve hot with hot sauce or chili oil and additional soy sauce.