Potsticker Soup
A quick and warming vegetarian potsticker soup featuring tender frozen potstickers in a fragrant broth with ginger, garlic, and seasonal greens.
Ingredients
Main Ingredients
- 12–15 pieces frozen potstickers Store-bought or homemade
- 4 cups chicken broth (or vegetable broth for vegetarian option) Use vegetable broth for strict vegetarian and halal-friendly dish.
- 1 tablespoon soy sauce Low-sodium soy sauce is preferable.
- 1 tablespoon sesame oil Toasted sesame oil works best.
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- ½ cup sliced mushrooms
- ½ cup spinach or bok choy
- 2–3 pieces green onions, chopped For garnish
- 1 tablespoon rice vinegar (optional)
- to taste salt and pepper
- 1 teaspoon chili oil or red pepper flakes (optional)
Instructions
Preparation
- Heat 1 tablespoon sesame oil in a large pot over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute until fragrant.
- Pour in 4 cups of broth (vegetable broth for a vegetarian option) and stir in 1 tablespoon soy sauce and 1 tablespoon rice vinegar if using. Bring to a gentle simmer and cook for 5–10 minutes.
- Carefully add frozen potstickers to the simmering broth and cook uncovered for 5–7 minutes, or until they are fully heated through and tender.
- Stir in the mushrooms or spinach during the last 2–3 minutes of cooking.
- Taste the broth and adjust seasoning with salt, pepper, and 1 teaspoon of chili oil or red pepper flakes if desired.
- Remove from heat and ladle soup into serving bowls, garnishing with chopped green onions and drizzling with sesame oil.
Notes
Consider pan-frying potstickers for a crispy texture, adding miso for a deeper umami profile, or including rice noodles for extra heartiness. Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 2g
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