Description
A delightful blend of flavors featuring tender potstickers in a savory broth, fragrant with ginger and garlic.
Ingredients
Scale
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy (optional)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper, to taste
- 1 teaspoon chili oil or red pepper flakes (optional, for spice)
Instructions
- In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger; sauté for about 30 seconds until fragrant.
- Add 4 cups of broth and bring to a gentle simmer.
- Add the frozen potstickers and cook according to package instructions (usually 5–7 minutes). If using, add mushrooms, spinach, or bok choy during the last 2–3 minutes of cooking.
- Stir in soy sauce, rice vinegar (if using), and salt and pepper to taste.
- Ladle into bowls, garnishing with chopped green onions and drizzle chili oil or sprinkle red pepper flakes for added heat, if desired.
Notes
For added texture, consider substituting spinach for kale or using gluten-free potstickers. This soup can be stored in the refrigerator for up to three days or frozen for longer storage.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: potsticker soup, Asian soup, comfort food, quick recipes, seasonal ingredients