Miso Ginger Veggie Gyoza Soup

• total time: 18 minutes

Ingredients

1 onion, chopped

4 scallions, chopped

1-inch piece of ginger, peeled and chopped (or 2 frozen ginger cubes)

½ cup chopped kimchi

Dash of coconut aminos

Dash of toasted sesame oil

1 bag frozen mushrooms (Trader Joe’s)

1 can light coconut milk

1 container miso broth (Trader Joe’s)

1 bag spinach

1 bag vegetable gyoza (Trader Joe’s)

Directions

In a large pot, sauté onion, scallions, and ginger in a little oil until golden brown, about 5 minutes.

Add a dash of coconut aminos and toasted sesame oil and cook for another minute.

Stir in the chopped kimchi and let it cook for 2–3 minutes to deepen the flavor.

Add the frozen mushrooms and cook until softened.

Pour in the miso broth and coconut milk, then bring to a gentle simmer.

Add the gyoza and let them simmer in the broth until soft and heated through, about 10 minutes.

Stir in the spinach and let it wilt into the soup.

Taste and adjust seasoning as needed with a little more aminos or sesame oil.

To serve: top with additional chopped scallions and a drizzle of chili crunch oil.