Description
This cozy potsticker soup recipe comes together in just 25 minutes and is easy to customize with your favorite dumplings and veggies.
Ingredients
Scale
- 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
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.
Notes
Avoid overcooking the potstickers to keep the wrappers intact. For extra depth, you can add a spoonful of white miso paste (whisked into warm broth before adding to the pot).
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 0 mg
Keywords: potsticker soup, dumpling soup, Chinese soup, vegetable soup, quick comfort food