Potsticker Soup
A delicious and comforting Potsticker Soup with tender potstickers, fresh vegetables, and rich flavors.
Equipment
- large stockpot
Ingredients
Oil and Seasoning
- 2 tablespoons olive oil divided
- 2 teaspoons toasted sesame oil
- freshly-ground black pepper
Vegetables
- 8 ounces shiitake mushrooms thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic pressed or minced
- 5 scallions thinly sliced and divided
- 3 baby bok choy ends trimmed off and leaves separated
Base
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
Optional Toppings
- chili crisp optional
- toasted sesame seeds optional
- furikake seasoning optional
- fried garlic optional
Instructions
Cooking Steps
- 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.
- 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 immediately, generously garnished with the remaining scallions and any extra toppings that sound good.
Notes
Feel free to customize the toppings based on your preference.
Nutrition
Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 800mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 1000IUVitamin C: 15mgCalcium: 50mgIron: 2mg
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