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

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

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Heat the vegetable oil in a large pot over medium heat.
Add the sliced shiitake mushrooms and cook for about 5 minutes until golden and fragrant.
Stir in tamari or soy sauce and cook for 1 minute to enhance flavor.
Pour in vegetable broth and add grated garlic, ginger, and julienned carrot. Bring to a gentle simmer.
Add the frozen dumplings directly to the pot and cook for 6–8 minutes, or until they float and are heated through.
Stir in scallions and spinach, allowing the spinach to wilt in the hot broth.
Finish with rice vinegar and lime juice. Taste and adjust seasoning with more soy sauce if needed.
Ladle the soup into bowls and top with sesame seeds, extra scallions, and a drizzle of chili crisp if desired.

Use fresh dumplings instead of frozen—they cook in just 3–4 minutes.

Add miso paste or a splash of sesame oil for a richer broth.

For extra protein, add tofu cubes, shrimp, or shredded chicken.

Swap spinach for baby bok choy, kale, or napa cabbage.

Make it gluten-free by using tamari and gluten-free dumplings.

Store leftovers in the fridge up to 3 days; add extra broth when reheating.