Description
A warm and easy soup that combines tender potstickers with a flavorful broth, perfect for quick dinners or cozy meals.
Ingredients
Scale
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- 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)
Instructions
- Heat a medium pot over medium heat. Add sesame oil.
- Sauté grated ginger and minced garlic for 30 seconds, stirring to prevent burning.
- Pour in the broth and add soy sauce. Bring to a gentle simmer.
- If using, add sliced mushrooms and simmer for 3–4 minutes until softened.
- Gently add frozen potstickers one by one, stirring slowly to avoid tearing them.
- Simmer until potstickers float and are heated through, about 5–7 minutes.
- Add spinach or bok choy in the last 1–2 minutes so they wilt but remain bright.
- Stir in rice vinegar if using. Taste and adjust salt, pepper, or chili oil as desired.
- Ladle soup into bowls and sprinkle chopped green onions on top. Serve hot.
Notes
Serve hot with optional chili oil or red pepper flakes for heat. Pair with steamed rice or a side salad for a fuller meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 25mg