Delight your senses with our flavorful Potsticker Soup recipe. Picture a steaming bowl of savory broth filled with tender potstickers, vibrant vegetables, and aromatic Asian spices. With each spoonful, you’ll experience a symphony of flavors – from the umami richness of the broth to the satisfying chewiness of the potstickers, all complemented by the freshness of the vegetables and the subtle heat of the spices. Whether you’re seeking comfort on a chilly day or looking to add a touch of Asian flair to your mealtime, this soup is sure to satisfy your cravings and leave you feeling warm and satisfied.
INGREDIENTS
2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons grated or minced fresh ginger
4 cloves garlic, pressed or minced
6 cups vegetable broth
2 tablespoons soy sauce
16 to 20 ounces frozen potstickers
5 scallions, thinly sliced and divided
3 baby bok choy, ends trimmed off and leaves separated
2 teaspoons toasted sesame oil
freshly-ground black pepper
optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
INSTRUCTIONS
Sauté. Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Add the remaining 1 tablespoon oil, garlic and ginger. Sauté for 1-2 more minutes, stirring occasionally
, until fragrant.
Simmer. Add the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions, bok choy and stir to combine. Cook for 3-4 minutes or until the potstickers are cooked. Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and season with additional soy sauce or black pepper if needed.
Serve. Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.
prep time: 5 MINS
cook time: 20 MINS
total time: 25 MINS
yield: 4 TO 6 SERVINGS