Ingredients

• 2 tablespoons vegetable oil
• 1 cup shiitake mushrooms
• 2 tablespoons fresh ginger
• 3 cloves garlic
• 1 bunch green onions
• 8 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 0.25 cups rice vinegar
• 2 teaspoons sesame oil
• 2 teaspoons Sriracha hot sauce
• 3 cups bok choy
• 16 frozens potstickers
• 2 tablespoons miso paste
• 1 tablespoon chili crisp

Instructions

1. 1 Heat vegetable oil in a soup pot over high heat. Add mushrooms, and cook, stirring occasionally, until they start to brown, about 4 minutes.
2. 2 Stir in ginger, garlic, and white parts of sliced green onions, and cook just until fragrant, about 1 minute.
3. 3 Pour in broth and bring to a simmer. Stir in soy sauce, rice vinegar, sesame oil, and Sriracha.
4. 4 Add bok choy, green parts of sliced green onion, and frozen potstickers, and cook, stirring occasionally, until dumplings are heated through, 3 to 4 minutes.
5. 5 Just before potstickers are hot, mix miso paste with about 1/2 cup of hot broth, and stir into the soup. Turn off the heat, and stir in chili crisp. Taste for seasoning, and serve immediately.

Nutrition per serving