Description
A comforting and savory Asian-inspired potsticker soup featuring frozen potstickers simmered in a fragrant broth infused with ginger, garlic, and soy sauce, complemented by fresh vegetables like bok choy, mushrooms, carrots, and snap peas for a deliciously wholesome meal.
Ingredients
Scale
Soup Base
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger, minced
- 2 cloves garlic, minced
- Salt and pepper to taste
Potstickers
- 1 package (12 oz) frozen potstickers (pork, chicken, or vegetable)
Vegetables
- 2 green onions, sliced
- 1 cup carrots, julienned
- 1 cup bok choy, chopped
- 1 cup mushrooms, sliced (shiitake or button)
- 1 cup snap peas or snow peas
Garnish
- Optional: Fresh cilantro for garnish
Instructions
- Heat aromatics: In a large pot, heat the sesame oil over medium heat until shimmering. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant to build the base flavor of the soup.
- Add broth: Pour in the chicken or vegetable broth, and bring to a gentle boil, which forms the flavorful cooking liquid for the potstickers and vegetables.
- Season broth: Once boiling, add the soy sauce, stirring to incorporate evenly for a savory, umami taste.
- Cook potstickers: Carefully add the frozen potstickers to the pot and reduce the heat to a simmer. Let them cook for about 5-7 minutes or until they float to the top and are heated through completely.
- Add hearty vegetables: Add the sliced carrots, mushrooms, and chopped bok choy to the pot. Continue to simmer for an additional 5 minutes until the vegetables are tender but still vibrant.
- Finish with fresh vegetables: Lastly, add the snap peas and sliced green onions, stirring to combine. Cook for an additional 1-2 minutes until everything is heated through but the snap peas remain crisp.
- Season to taste: Taste the soup and season with salt and pepper as desired to balance the flavors.
- Serve: Ladle the hot soup into bowls and garnish with fresh cilantro if using for a fresh herbal note.
Notes
- You can use any variety of frozen potstickers including pork, chicken, or vegetable to suit your preference.
- Adjust broth type (chicken or vegetable) to keep the recipe vegetarian if desired.
- For extra heat, add a dash of chili oil or fresh sliced chili peppers before serving.
- The soup is best enjoyed immediately but can be refrigerated for up to 2 days.
- To keep potstickers from sticking together before cooking, separate them carefully when adding to the broth.
