Vegan Dumpling Soup with Winter Greens and Shiitake Mushrooms

Place the dried shiitake mushrooms in a small saucepan and cover with 2 cups of boiling water. Let them soak for at least 20 minutes, or until softened. Remove the mushrooms and reserve the soaking liquid. Slice the mushrooms and set aside.

Strain the shiitake mushroom soaking liquid through a fine-mesh sieve to remove any grit. Add the strained liquid to the vegetable broth in a large pot or Dutch oven.

Add the soy sauce, rice vinegar, sesame oil, ginger, and garlic to the broth. Bring to a simmer over medium heat.

Add the sliced shiitake mushrooms to the broth and simmer for 10 minutes to allow the flavors to meld.

Add the vegan dumplings to the simmering broth. Cook according to package instructions, usually 5-7 minutes, or until they float to the surface and are cooked through.

Stir in the chopped winter greens and cook until they are wilted, about 2-3 minutes.

Taste and adjust seasoning if needed. Add red pepper flakes if desired.

Ladle the soup into bowls and garnish with sliced green onions. Serve hot.