Dumpling Soup

Ingredients

• 1 Tbsp toasted sesame oil
• 4 garlic cloves, minced
• 2 Tbsp minced fresh ginger (or less to taste)
• 6 cups chicken stock
• 3 Tbsp low-sodium soy sauce
• 4 green onions, white and green parts thinly sliced, plus more for garnish
• 2 large carrots, peeled and julienned (or 1 cup shredded carrots)
• 1 (1½ lb) bag frozen dumplings
• 3 cups fresh spinach
• 1 Tbsp CWG Spicy Umami Blend
• 1 tsp sesame seeds (optional)

Instructions

1. In a large pot, heat the sesame oil over medium heat. Add the garlic and ginger and cook, stirring often, until fragrant, about 3 minutes.
2. Add the chicken stock, soy sauce, green onions, and carrots. Bring to a boil over high heat, then reduce to medium-low and cook for 5 minutes, or until the carrots are tender.
3. Add the dumplings and CWG Spicy Umami Blend. Return to a boil and cook, stirring, until the dumplings are cooked through, about 4 more minutes. Remove from heat and stir in the spinach until wilted, about 1–2 minutes.
4. Divide into bowls and serve warm, topped with additional green onion, a drizzle of hoisin sauce or chili oil, and sesame seeds if using.