Ingredients
– 1 tablespoon sesame oil
– 2 cloves garlic, minced
– 1 inch ginger, minced
– 1 onion, chopped
– 1/2 tablespoon vegetable stock paste
– 1 tablespoon miso paste
– 1/2 cup coconut cream
– 2 1/2 cups water
– 2 tablespoons dumpling sauce
– 10 frozen vegetable potstickers
– 150-200 grams silken tofu
– Sichuan chili crisp (to taste)
– Chopped green onions (as needed)
– Sesame seeds (for garnish)
– Wilted spinach (about 2 cups)
Instructions
1-Heat sesame oil in a medium pot over medium heat. Add garlic, ginger, and onion, and sauté for 3-4 minutes until softened.
2-Stir in vegetable stock paste, miso paste, coconut cream, and dumpling sauce. Pour in water gradually, stirring constantly to combine.
3-Bring to a simmer over medium-high heat. Add vegetable dumplings and cook about 5-7 minutes over medium-low heat or until dumplings are done.
4-Meanwhile, wilt spinach in a small pan and set aside.
5-Taste soup and adjust seasoning if necessary.
6-Remove soup from heat and stir in silken tofu.
7-Serve soup in bowls topped with Sichuan chili crisp, green onions, sesame seeds, and wilted spinach.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💧 Add up to 1 cup more water if you prefer a brothier soup, increasing dumpling sauce accordingly.
🍜 Substitute potstickers with ramen noodles for variation.
🥬 Pair soup with veggie-forward sides like roasted broccoli, light salad, or sautéed mushrooms for a balanced meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 497 kcal
- Sugar: 9.6 g
- Sodium: 1357 mg
- Fat: 19.7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13.7 g
- Trans Fat: 0 g
- Carbohydrates: 31.5 g
- Fiber: 4.7 g
- Protein: 20.9 g
- Cholesterol: 24.7 mg