Description
This Instant Pot Spicy Dumpling Soup is a flavorful and comforting dish that is perfect for a cozy night in. Packed with umami-rich mushrooms, tender dumplings, and a spicy kick, this soup is sure to warm you up from the inside out.
Ingredients
Chili Oil:
1/2 cup divided
Sliced Shiitake Mushrooms:
5-10 ounces
Ginger:
1 tablespoon minced or crushed
Rice Vinegar:
1/4 cup
Vegetable Broth:
6 cups
Soy Sauce:
1/4 cup
White Pepper:
1 teaspoon (optional)
Bamboo Shoots:
1 (16-ounce) can drained (optional)
Frozen Wontons or Dumplings:
1 – 1 1/2 pounds
Baby Spinach:
8-10 ounces
Cornstarch Slurry:
3 tablespoons cornstarch + 3 tablespoons cold water
Chili Garlic Sauce or Sriracha:
1/3 cup
Sesame Oil:
2 tablespoons
Hoisin Sauce:
2 tablespoons
Scallions:
1 bunch sliced and divided
Sesame Seeds:
2 tablespoons (half black and half regular)
Instructions
- Add Chili Oil: Add 1/4 cup of the chili oil to the Instant Pot. Sauté mushrooms and ginger.
- Deglaze: Add rice vinegar to deglaze. Pour in broth, soy sauce, white pepper, bamboo shoots, and frozen wontons. Top with spinach. Pressure cook for 1 minute.
- Make Slurry: Mix cornstarch and water. Thicken soup by adding the slurry.
- Final Touches: Stir in remaining chili oil, chili garlic sauce, sesame oil, hoisin sauce, scallions, and sesame seeds.
- Serve: Ladle into bowls and garnish with sesame seeds and scallions.
Notes
- Adjust spice levels according to preference.
- Feel free to customize the fillings in the dumplings.
- For a vegetarian version, use vegetable-filled dumplings.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 1100mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
