Gastography

Dumpling Soup

1 onion, thinly sliced

4 cloves garlic, chopped

Sauté in 2 Tbsp sesame oil

Add:

4 c vegetable stock

2 Tbsp white miso

1 lb frozen dumplings (I used a beef and black pepper variety)

Let boil 8 minutes.

Add:

1 package baby spinach

Let boil an additional 2 minutes.

Serve topped with:

Chili oil

Chopped scallions

Sesame seeds

Serves 4 – 6