Potsticker Mushroom Bowl (Print Version)
# Ingredients:
→ Base
01 -
8 ounces sliced shiitake or cremini mushrooms
02 -
4 cloves chopped garlic
03 -
1 carrot, sliced into thin strips
04 -
2 scallions, separate the whites and greens
05 -
2 tablespoons freshly grated ginger
06 -
2 tablespoons of olive oil
→ Soup
07 -
6 cups chicken or veggie broth (low-sodium)
08 -
1/2 teaspoon of sugar
09 -
1 teaspoon rice vinegar
10 -
2 tablespoons of toasted sesame oil
11 -
3 baby bok choy, cut into quarters
12 -
24 ounces frozen dumplings
13 -
3 tablespoons soy sauce
# Instructions:
01 -
Warm up the oil, throw in the mushrooms, carrot strips, and white scallion pieces. Cook until tender, around 5 minutes.
02 -
Mix in the garlic and ginger. Keep stirring until you can smell them, about a minute.
03 -
Pour in the broth, soy sauce, sugar, and vinegar. Let it come to a boil, then toss in the bok choy and frozen dumplings.
04 -
Simmer for 5 minutes. Taste and add more salt if it needs it. Take it off the heat and stir in the sesame oil.
# Notes:
01 -
Top it off with furikake, chili crisp, sesame seeds, or some red pepper flakes.