Description
A comforting bowl of Potsticker Soup featuring tender potstickers nestled in a savory broth, perfect for chilly evenings.
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy (optional)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper, to taste
- 1 teaspoon chili oil or red pepper flakes (optional, for spice)
Instructions
- In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
- Carefully pour in the broth and bring it to a gentle simmer.
- Toss in the frozen potstickers and cook them according to the package instructions, typically 5–7 minutes. If adding mushrooms or greens, add them in the last 2–3 minutes of cooking.
- Stir in the soy sauce, rice vinegar (if using), and season with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with the chopped green onions. For extra spice, drizzle some chili oil or sprinkle red pepper flakes on top.
Notes
For a vegetarian option, swap the chicken broth for vegetable broth. Consider adding tofu for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian