Description
Warm up with this comforting Potsticker Soup, featuring flavorful potstickers in a savory broth with vegetables. It’s an easy and satisfying meal perfect for cold days!
Ingredients
Units
Scale
- 1 package frozen potstickers (about 12–15 potstickers)
- 4 cups chicken broth (or vegetable broth for a vegetarian version)
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 tbsp fresh ginger, minced
- 2 cloves garlic, minced
- 2 green onions, chopped
- 1 cup baby spinach or bok choy, chopped
- 1 carrot, thinly sliced
- 1/2 cup shiitake mushrooms, sliced (optional)
- 2 tsp cornstarch (optional, for thickening)
- 1 tsp sesame seeds (optional, for garnish)
Instructions
- In a large pot, bring the chicken broth to a simmer over medium heat.
- Add soy sauce, sesame oil, ginger, garlic, and green onions to the broth. Stir to combine.
- Add the sliced carrots, mushrooms (if using), and spinach (or bok choy). Continue to simmer for 5-7 minutes until the vegetables are tender.
- Gently add the frozen potstickers to the broth and cook for 5-6 minutes or until they float to the top and are heated through.
- If you prefer a thicker soup, dissolve cornstarch in a little water and stir it into the broth to thicken.
- Taste and adjust seasoning with additional soy sauce or salt if needed.
- Ladle the soup into bowls and garnish with sesame seeds and extra green onions if desired.
Notes
- You can use fresh potstickers or dumplings if available, and adjust the cooking time accordingly.
- Add any extra vegetables or tofu to make the soup heartier.
- For a gluten-free version, use gluten-free potstickers and tamari instead of soy sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 1000 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 20 mg