why make this recipe
Potsticker Soup is a warm, comforting dish that brings the flavors of crispy potstickers and savory broth together in one bowl. It is an easy and quick recipe, great for busy evenings or chilly days. This soup is not only delicious but also packed with vegetables, making it a nutritious option for the whole family.
how to make Potsticker Soup
Ingredients:
- 12 frozen or homemade potstickers
- 4 cups low-sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (plus extra for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 cup sliced carrots
- 2 cups chopped bok choy
- 1 teaspoon sesame oil
Directions:
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
- Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
- Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
- Season with soy sauce to taste. Adjust seasoning as needed.
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.
how to serve Potsticker Soup
Serve Potsticker Soup hot in bowls. You can garnish with additional green onions for a fresh touch. This soup is perfect as a starter or a main dish.
how to store Potsticker Soup
If you have leftovers, let the soup cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze the soup for up to 2 months. Just be sure to keep the potstickers and broth stored separately for optimal taste.
tips to make Potsticker Soup
- Use homemade potstickers for a fresh taste.
- Add more vegetables like mushrooms or bell peppers for extra nutrition.
- If you want a spicy kick, consider adding red pepper flakes.
- Adjust the amount of soy sauce based on your taste preferences.
variation
You can switch out the bok choy for spinach or kale. If you prefer vegetarian options, substitute the chicken broth with vegetable broth and use vegetarian potstickers.
FAQs
1. Can I use fresh potstickers instead of frozen ones?
Yes, fresh potstickers can be used. You may need to adjust the cooking time slightly.
2. Is there a way to make this soup vegetarian?
Yes, you can use vegetable broth and vegetarian potstickers to make it suitable for vegetarians.
3. How can I thicken the soup?
You can thicken the soup by adding a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup while it simmers.
Potsticker Soup
Ingredients
For the Soup
- 12 pieces frozen or homemade potstickers Use homemade potstickers for a fresh taste.
- 4 cups low-sodium chicken broth For a vegetarian option, substitute with vegetable broth.
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 pieces green onions, chopped Plus extra for garnish.
- 2 tablespoons low-sodium soy sauce Adjust based on taste.
- 1 cup sliced carrots Feel free to add more vegetables.
- 2 cups chopped bok choy Can be substituted with spinach or kale.
- 1 teaspoon sesame oil For drizzling before serving.
Instructions
Preparation
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
Cooking
- Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
- Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
- Season with soy sauce to taste. Adjust seasoning as needed.
Serving
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.
