Turmeric-Ginger Dumpling Soup

Ingredients

• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1 teaspoon ground ginger
• 4 cups vegetable broth
• 2 carrots, diced
• 1 cup frozen peas
• 8 ounces firm tofu, cubed
• 2 tablespoons soy sauce or tamari
• Salt and pepper to taste
• 12 dumplings

Directions

1. Warm the oil in a large saucepan set over medium-high heat. Stir in the ginger, garlic, and turmeric, then let them sizzle just until they smell lovely, about 30 seconds. Pour in the broth, add the lemon zest and 1/4 tsp. salt, and let everything come up to a boil. Lower the heat so the soup settles into a simmer, put the lid on, and give the flavors about 5 minutes to come together.
2. Take off the lid, raise the soup back to a boil, and drop in the dumplings. Let it boil again, then cook the dumplings for 2 minutes less than the package tells you.
3. Add the bok choy and keep cooking until the dumplings are done in the center and the bok choy is tender but still has a little snap, about 2 minutes total. Mix in the lemon juice, then taste and add salt as needed. Finish with scallions, and serve with a drizzle of sesame oil, Sriracha, or soy sauce.