Potsticker Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12-15 frozen potstickers (store-bought or homemade)
02 -
4 cups chicken broth (or vegetable broth for vegetarian option)
03 -
1 tablespoon soy sauce
04 -
1 tablespoon sesame oil
05 -
2 teaspoons grated ginger
06 -
2 cloves garlic, minced
07 -
2-3 green onions, chopped (for garnish)
→ Optional Ingredients
08 -
1/2 cup sliced mushrooms
09 -
1/2 cup spinach or bok choy
10 -
1 tablespoon rice vinegar
11 -
Salt and pepper to taste
12 -
1 teaspoon chili oil or red pepper flakes
# Instructions:
01 -
Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 1 minute until fragrant. Pour in chicken or vegetable broth, soy sauce, and optional rice vinegar. Simmer for 5-10 minutes.
02 -
Add frozen potstickers to the simmering broth, cooking for 5-7 minutes until heated through. Stir in mushrooms or spinach during the last few minutes.
03 -
Adjust seasoning with salt, pepper, and chili oil for a spicy kick. Remove the pot from heat.
04 -
Ladle soup into bowls, ensuring an even mix of broth, potstickers, and vegetables. Garnish with green onions and a drizzle of sesame oil.
# Notes:
01 -
For a richer flavor, add tamari or fish sauce
02 -
Customize with your favorite vegetables or cooked noodles for a heartier meal
03 -
Use vegetable broth and vegan potstickers for a vegan-friendly version