Dumpling soup in miso broth

Ingredients

• 6 cups chicken stock
• 5-6 slices unpeeled ginger (about 1/4 cm thick)
• 1 shallot, peeled and halved
• 2 cloves garlic
• 4 scallions, chopped (green and white parts separated)
• 2 tbsp fish sauce
• 2 heap tbsp white miso paste
• 1 pkg store bought dumplings (about 18-20 total)
• 4 baby bok choy, leaves separated

Steps

1. Put the stock, ginger, shallot, garlic, scallion greens and fish sauce in a medium pot. Simmer on medium heat for 10 minutes until the broth is wonderfully fragrant. Fish out all the solids and discard.
2. Scoop out one cup of the broth. Let it cool for a minute or so, then whisk in the miso. Return the broth to the pot. Add several grinds of black pepper, then taste. Add more fish sauce as needed.
3. Add the dumplings, stirring them gently in the broth so they don't stick together. Let cook for 5 minutes, stirring occasionally. Add the the bok choy and turn off the heat. Let stand 1 minute, then portion into bowls. Top with a sprinkle of scallion whites. Serve with chili oil and toasted sesame oil on the side, for guests to add as they like.