Ingredients:
- 2 Tbsp. avocado oil
- 8 oz. shiitake mushrooms, stemmed and sliced
- 2 Tbsp. soy sauce, plus more for serving
- 6 cups vegetable broth
- 4 garlic cloves, grated
- 1 Tbsp. grated fresh ginger
- 1 medium carrot, julienned
- 1 lb. frozen mini vegetable potstickers
- 4 scallions, thinly sliced
- 3 cups fresh spinach
- 1 Tbsp. rice vinegar
- 1 Tbsp. fresh lime juice
Directions:
- Heat the oil in a large pot over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 to 8 minutes, or until softened.
- Add the soy sauce, broth, garlic, ginger, carrot, dumplings and half the scallions and stir. Bring to a boil and then reduce the heat and simmer for 4 minutes or until the dumplings are heated through.
- Remove from the heat and add the spinach, rice vinegar and lime juice. Stir until spinach wilts. Season to taste.
- Ladle into bowls and garnish with remaining scallions and sesame seeds.
