Miso Dumpling Soup (Print Version)

# Ingredients:

01 - 1 lb frozen vegetable dumplings.
02 - 2 tablespoons sesame oil.
03 - 4 cloves garlic, minced.
04 - 2 teaspoons minced ginger.
05 - 1 tablespoon white miso paste.
06 - 1 teaspoon chili oil.
07 - 1/3 cup diced green onion, plus more for topping.
08 - 4 cups low sodium vegetable broth.
09 - 1 cup julienne carrots.
10 - Large handful spinach.
11 - Optional toppings: green onion, chili oil, sesame seeds, soy sauce.

# Instructions:

01 - Heat sesame oil in large pan over medium heat. Cook minced garlic and ginger for a few minutes.
02 - Add chili oil, miso paste, and green onion. Cook 1 minute. Miso will dissolve fully in broth later.
03 - Add dumplings and pan fry 2-3 minutes per side until slightly browned and coated in garlic mixture.
04 - Add broth, carrots, and spinach. Boil for only 2 minutes then remove from heat. Add desired toppings and serve.

# Notes:

01 - Don't overcook dumplings or they become mushy.
02 - Miso paste found in refrigerated section near tofu.
03 - Servings flexible based on appetite.

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