🍜 Key Ingredients
- Garlic, ginger, onion – sautéed for a fragrant base
- Miso paste + coconut cream – adds depth and creaminess
- Fly By Jing Zhong Sauce – sweet, spicy, umami-rich (or use any dumpling sauce)
- Vegetable dumplings – frozen potstickers work great
- Silken tofu + spinach – for added texture and nutrition
- Toppings – Sichuan chili crisp, green onions, sesame seeds
🧑🍳 How It Comes Together
- Sauté aromatics in sesame oil.
- Stir in miso, coconut cream, Zhong sauce, and water.
- Simmer and add dumplings until cooked.
- Wilt spinach separately and stir in tofu.
- Serve hot with toppings for extra flavor and crunch.
This soup is creamy, spicy, and deeply satisfying. Want to riff on it with chicken potstickers or a Thai twist? I’ve got remix ideas ready.
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