📝 Ingredients (Ma9adir)
1 tbsp sesame oil
3 garlic cloves, minced
1 tbsp fresh ginger, grated
1 small onion, finely chopped
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp chili crisp or Zhong sauce (optional for heat)
1 can (400ml) coconut milk or coconut cream
3 cups vegetable broth or water
12 frozen vegetable potstickers (or dumplings of your choice)
1 cup fresh spinach
150g silken tofu, cubed
Salt and pepper to taste
Garnish: green onions, sesame seeds, chili oil
👩🍳 Instructions (Tariqa)
Sauté aromatics Heat sesame oil in a large pot over medium heat. Add garlic, ginger, and onion. Cook until fragrant and soft (about 3–4 minutes).
Build the broth Stir in miso paste, soy sauce, chili crisp (if using), and coconut milk. Mix well. Add vegetable broth and bring to a gentle boil.
Cook the potstickers Add frozen potstickers directly into the soup. Simmer for 6–8 minutes or until they’re cooked through and tender.
Add greens and tofu Stir in spinach and tofu. Let simmer for another 2–3 minutes until spinach wilts and tofu warms up.
Season and serve Taste and adjust salt and pepper. Ladle into bowls and top with green onions, sesame seeds, and a drizzle of chili oil if desired.
