Description
A comforting and spicy dumpling soup made effortlessly in the Instant Pot. This flavorful soup features a rich broth filled with dumplings, mushrooms, spinach, and a kick of chili oil.
Ingredients
Units
Scale
Chili Oil:
- 1/2 cup chili oil, divided
Soup Base:
- 5–10 ounces sliced shiitake mushrooms
- 1 tablespoon ginger, minced or crushed
- 1/4 cup rice vinegar
- 6 cups vegetable broth
- 1/4 cup soy sauce
- 1 teaspoon white pepper (optional)
- 1 (16-ounce) can bamboo shoots, drained (optional)
- 1 – 1 1/2 pounds frozen wontons, dumplings, or potstickers
- 8–10 ounces baby spinach
- 3 tablespoons cornstarch + 3 tablespoons cold water
Seasonings:
- 1/3 cup chili garlic sauce OR sriracha
- 2 tablespoons sesame oil
- 2 tablespoons hoisin sauce
- 1 bunch scallions, sliced and divided
- 2 tablespoons sesame seeds
Instructions
- Sauté Mushrooms: Heat 1/4 cup chili oil in the Instant Pot. Sauté mushrooms and ginger for 3 minutes.
- Add Ingredients: Stir in rice vinegar, broth, soy sauce, white pepper, bamboo shoots, and dumplings. Top with spinach. Pressure cook for 1 minute.
- Thicken Soup: Create a cornstarch slurry and add to the soup to thicken.
- Season and Serve: Stir in remaining chili oil, chili garlic sauce, sesame oil, hoisin sauce, scallions, and sesame seeds. Ladle into bowls and garnish with more sesame seeds and scallions.
Notes
- Adjust spice levels to preference by following Jeff’s Tips.
- For a thinner soup, reduce cornstarch slurry amount.
- Leftovers can be reheated with added broth and seasonings.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
