Ingredients
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 4 cups vegetable broth
- 1 cup carrots sliced
- 1 cup celery sliced
- 1 cup shiitake mushrooms sliced
- 12 frozen vegetable dumplings
- 2 cups baby spinach leaves
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 2 green onions thinly sliced for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add garlic and ginger, and sauté until fragrant, about 2 minutes.
- Pour in the vegetable broth and bring to a simmer. Add carrots and celery, and cook until slightly tender, about 5 minutes.
- Add the shiitake mushrooms and frozen dumplings to the pot. Continue to simmer until dumplings are cooked through, about 10 minutes.
- Stir in the baby spinach, soy sauce, and sesame oil, and cook until the spinach is wilted, about 2 minutes.
- Serve the soup hot, garnished with sliced green onions.
