Dumpling Soup

Instructions

1. 1

   Season chicken breasts with 1 pinch salt and black pepper. Heat a drizzle olive oil in a skillet over medium high heat and cook chicken until golden and cooked through, about 6–7 minutes per side. Let rest 5 minutes, then shred with two forks and set aside.

2. 2

   In a large pot over medium heat, add some more olive oil and the Mirepoix blend. Season with 1 pinch salt and black pepper and cook until softened, about 6–8 minutes.

3. 3

   Add minced garlic cloves, minced and red pepper flakes, cook 1 minute. Pour in chicken broth and soyaki sauce. Bring to a boil, then reduce to a steady simmer.

4. 4

   Add the shredded chicken to the pot and simmer 5 minutes. Add frozen potstickers directly to the pot.

5. 5

   Cook until they float and are cooked through, about 5–7 minutes.

6. 6

   Stir in fresh spinach and let it wilt, about 1 minute, then add a slurry of cornstarch and water to thicken the soup. Stir to combine.

7. 7

   Crack eggs carefully into the soup. Cover and poach until whites are set but yolks are still jammy, about 3–4 minutes.

8. 8

   Drizzle sesame oil over each bowl