6green onionsfinely sliced, green and whites separated
8oz.white mushroomssliced
1headbok choy
4clovesgarlicminced
1Tbsp.gingerfresh, grated
1/4cupwhite miso paste
8cupsvegetable broth
1lb.dumplingsfrozen
2Tbsp.soy sauce+ more to serve
chili oiloptional, to serve
Instructions
Prep the Bok Choy
Cut root end from the bok choy. Rinse each stalk thoroughly under cool running water. Separate the greens from the white stalk. Roll green top into a cylinder, slice crosswise into about 1/2-inch sections. Set aside. Slice the white stalk crosswise into 1/2-inch slices; set aside.
Make the Soup
In a Dutch oven or large pot, add vegetable and sesame oils and heat over medium heat until shimmering. Add the carrots, white part of the green onions, white part of the bok choy, and the sliced mushrooms. Cook until vegetables start to soften, stirring frequently, about 4-5 minutes. Add the garlic and ginger. Cook and stir about 1 minute.
In a small bowl, stir the miso paste with about 1 cup of the broth until dissolved. Add the miso mixture and the remaining broth to the soup pot; bring to a boil. Add the frozen dumplings and return to a boil; reduce heat and simmer about 5-6 minutes until dumplings are heated through. Stir in the green part of the bok choy; cook about 2 minutes until the greens are wilted.
Add soy sauce and sliced green part of the green onions.
Serve dumpling soup hot with a drizzle of chili oil and more soy sauce to taste.