Asian Dumpling And Squash Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1 (100 g) package shiitake whole mushrooms, stemmed and sliced
1 shallot, thinly sliced
2 garlic cloves, minced
1 Thai peppers
1 tablespoon fresh ginger, minced and peeled
1 (900 ml) package pc ramen broth
8 frozen chicken, and vegetable potstickers
1 cup frozen diced butternut squash
2 cups lightly packed Baby Spinach
2 green onions, thinly sliced
1 teaspoon sesame seeds, toasted

Preparation

1. Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.
2. Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.
3. Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.
Chef's tip: Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.