• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.

• Heat sesame oil and a drizzle of oil in a large pot over medium-high heat. Add scallion whites and ginger; cook, stirring, until scallion whites begin to brown, 30-60 seconds. • Add garlic powder and cook, stirring, until fragrant, 10-15 seconds. • Stir in 5 cups water, soy sauce, ramen stock concentrates, veggie stock concentrates, and 1 tsp sugar (8 cups water and 2 tsp sugar for 8 servings). Bring to a boil. TIP: Cover the pot to help broth boil faster.

• Once broth is boiling, carefully add carrots, peas, bok choy and napa cabbage, and gyoza* (reserve gyoza sauce for serving); stir to combine. Return to a boil and cook, stirring occasionally, until veggies are tender and gyoza are warmed through, 5-6 minutes.

• Serve soup family style or divide between bowls; garnish with scallion greens and gyoza sauce to taste (or serve on the side). ***Chicken Dumplings are fully cooked when internal temperature reaches 165°.***