Potsticker Soup
A warm and comforting soup combining crispy potstickers with savory broth, packed with nutritious vegetables, perfect for chilly days or busy evenings.
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.
Notes
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, keeping the potstickers and broth stored separately for optimal taste. For added flavor, consider using red pepper flakes for some spice.