Asian Dumpling And Squash Soup

• 1 tablespoon vegetable oil
• 1 (100 g) package shiitake whole mushrooms, stemmed and sliced
• 1 shallot, thinly sliced
• 2 garlic cloves, minced
• 1 Thai peppers
• 1 tablespoon fresh ginger, minced and peeled
• 1 (900 ml) package pc ramen broth
• 8 frozen chicken, and vegetable potstickers
• 1 cup frozen diced butternut squash
• 2 cups lightly packed Baby Spinach
• 2 green onions, thinly sliced
• 1 teaspoon sesame seeds, toasted

1. 1. Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.
2. 2. Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.
3. 3. Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.
4. Chef's tip: Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.

vegetable oil, shiitake, shallot, garlic, peppers, fresh ginger, chicken, butternut squash, spinach, green onions, sesame seeds

Taken from www.food.com/recipe/asian-dumpling-and-squash-soup-536863 (may not work)