Store-bought frozen dumplings make this vegan dumpling soup a breeze to make on a weeknight.
Jen Causey
We love a goodsupermarket shortcut, especially when it comes from the freezer aisle.
Tender bok choy and mushrooms bulk up this weeknight-friendly soup for a good dose of veggies.
Photo:Jen Causey
Feel free to substitute other veggies to your liking.
Try spinach or other leafy greens instead of the bok choy, or use carrots instead of mushrooms.
Cooking time for the dumplings can vary depending on the brand.
This recipe was developed by Melissa Gray.
Ingredients
4scallions
3Tbsptoasted sesame oil
5-oz.
total)
4smallheadsbaby bok choy, trimmed, leaves separated
1Tbsp.
Heatoil in a large saucepan over medium.
Pourbroth, soy sauce, and vinegar into pan.
Bring to a boil over medium-high.
Reduce heat and simmer, undisturbed, for 5 minutes.
Stir in frozen dumplings and bok choy.
Stir in chili crisp.
Servesoup topped with dark green scallion slices and, if desired, more chili crisp.
