Description
A comforting and quick soup made with frozen potstickers and aromatic broth, perfect for busy weeknights.
Ingredients
- 12–15 frozen potstickers
- 4 cups chicken broth (or vegetable broth)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 garlic cloves, minced
- 2–3 green onions, chopped (for garnish)
- 1/2 cup sliced mushrooms (optional)
- 1/2 cup spinach or bok choy, chopped (optional)
- 1 tablespoon rice vinegar (optional)
- Salt and freshly ground black pepper, to taste
- 1 teaspoon chili oil or a pinch of red pepper flakes (optional)
Instructions
- Warm 1 tablespoon sesame oil in a large pot over medium heat.
- Add the grated ginger and minced garlic and sauté for 30–45 seconds until fragrant.
- Pour in 4 cups of broth and 1 tablespoon soy sauce. Bring the liquid to a gentle simmer.
- Carefully place 12–15 frozen potstickers in a single layer and simmer for 5–8 minutes until heated through.
- If using, stir in mushrooms and spinach or bok choy during the last 3–5 minutes.
- Taste and adjust salt and pepper, adding 1 tablespoon rice vinegar and 1 teaspoon chili oil if desired.
- Ladle soup into bowls and garnish with chopped green onions. Serve immediately.
Notes
For a vegetarian option, use vegetable broth and tofu or vegetable dumplings. Adjust spices to taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian