Description
A flavorful and quick soup recipe featuring frozen potstickers, simmered in chicken or vegetable broth with aromatic seasonings, perfect for a warm comforting meal.
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for 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
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for 1 minute until fragrant.
- Pour in the broth, soy sauce, and rice vinegar if using. Bring to a gentle simmer and let cook for 5–10 minutes.
- Add the frozen potstickers to the simmering broth and cook for 5–7 minutes, or until heated through and tender.
- Stir in mushrooms or spinach in the final 2–3 minutes of cooking, allowing them to wilt.
- Adjust seasoning with salt, pepper, and chili oil or red pepper flakes for added heat.
- Remove from heat and ladle into bowls, ensuring each portion has potstickers, vegetables, and broth.
- Garnish with green onions and a drizzle of sesame oil before serving.
Notes
- For a vegetarian option, use vegetable broth and ensure potstickers are meat-free.
- Adjust seasonings like soy sauce or chili oil to suit personal taste preferences.
- Customize with more vegetables like carrots, celery, or baby corn for added texture and flavor.
- Leftovers can be stored in the refrigerator for up to 2 days, but potstickers may become softer.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
