Ingredient

• 2 tablespoons vegetable oil or avocado oil
• 8 ounces shiitake mushrooms, stemmed and sliced
• 2 tablespoons tamari or soy sauce, plus more for serving
• 6 cups vegetable broth
• 4 garlic cloves, grated
• 1 tablespoon grated fresh ginger
• 1 medium carrot, julienned
• 1 pound frozen vegetable dumplings, mini wontons or potstickers (I like these Nasoya ones)
• 4 scallions, thinly sliced
• 3 cups fresh spinach
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lime juice
• Sesame seeds, for garnish
• Sichuan chili crisp, optional, for serving

Direction

1. Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened. Add the tamari, broth, garlic, ginger, carrot, dumplings, and half the scallions and stir. Bring to a boil, then reduce the heat and simmer for 4 minutes, or until the dumplings are heated through.
2. Remove from the heat and add the spinach, rice vinegar, and lime juice. Stir until the spinach wilts. Season to taste.
3. Ladle into bowls and garnish with the remaining scallions and sesame seeds. Serve with more tamari and chili crisp, if desired.