Instructions

1. 1

   Tear oyster mushrooms into bite-size pieces and slice shiitake mushrooms. Cut napa cabbage into 4 cm pieces and slice tofu thickly.

2. 2

   Cut minari into 5 cm lengths and diagonally slice green onion. Use frozen dumplings directly without thawing.

3. 3

   Pour stock into a wide pot, add soup soy sauce, minced garlic, and chili flakes, then bring to a simmer over medium heat.

4. 4

   Once simmering, add napa cabbage, mushrooms, and tofu first, and cook for 5 minutes to draw out vegetable sweetness.

5. 5

   Add dumplings and cook for 7–8 more minutes. When dumplings float and are cooked through, add green onion and cook 1 more minute.

6. 6

   Right before turning off the heat, add minari and wilt for 30 seconds, then serve immediately.

Tips

Nutrition (per serving)