Ingredients
Scale
- 1 Tbsp sesame oil
- 1 Tbsp chili crisp
- 4 garlic cloves (minced)
- 6 green onions (thinly sliced (separate white and green bits))
- 1 Tbsp fresh ginger (minced)
- 2 Tbsp soy sauce (plus more for serving)
- 2 Tbsp white miso paste
- 6 cups vegetable broth (or chicken broth)
- 1 Tbsp rice vinegar
- 1 lb frozen vegetable, chicken, or beef dumplings (mini wontons or potstickers)
- 3 to 4 cups baby bok choy or bok choy
- Fried onion
- Chili crisp
- Green onion
- Sesame seeds
Instructions
- Heat sesame oil in a large pot over medium heat. Once hot, add chili crisp, white parts of the green onion, ginger, and garlic. Cook while stirring occasionally until fragrant and softened (about 2 minutes).
- Add soy sauce, broth, and rice vinegar to the pot. Stir to combine, bring mixture to a boil, then reduce heat to a simmer and cook for about 4 minutes.
- In a small bowl, add white miso paste. Ladle some hot broth into the bowl and whisk until dissolved. Pour the miso mixture back into the large pot and stir well.
- Add frozen dumplings into the large pot and simmer until they are almost cooked through (check package instructions).
- Stir in half of the green parts of the green onion along with baby bok choy, cooking until vegetables wilt down (about 1 to 2 minutes).
- Plate in bowls and top with fried onion, additional chili crisp, green onions, or sesame seeds as desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 400g)
- Calories: 320
- Sugar: 3g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 12g
- Cholesterol: 0mg