why make this recipe
Potsticker Soup is a comforting and warm dish that combines the delicious flavors of potstickers with a soothing broth. Itโs quick and easy to prepare, making it perfect for busy weeknights or whenever you’re craving something hearty. This recipe uses simple ingredients, making it accessible for everyone, and you can customize it to fit your taste. Whether you want a quick meal or a cozy dinner, this soup hits the spot!
how to make Potsticker Soup
Ingredients:
- 12โ15 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
- 2โ3 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)
Directions:
- In a large pot, heat the sesame oil over medium heat.
- Add the minced garlic and grated ginger, and sautรฉ for about 1 minute until fragrant.
- Pour in the chicken broth and soy sauce, and bring the mixture to a gentle boil.
- Carefully add the frozen potstickers to the pot. Let them cook for about 5-7 minutes or until they are heated through.
- If using, add the sliced mushrooms and spinach or bok choy. Cook for another 2-3 minutes until the vegetables are tender.
- Taste and adjust seasoning with salt, pepper, and rice vinegar if desired.
- Serve the soup hot, garnished with chopped green onions and a drizzle of chili oil or a sprinkle of red pepper flakes if you like some heat.
how to serve Potsticker Soup
Serve the Potsticker Soup in bowls while itโs hot. Add extra green onions on top for a fresh crunch. If you like a little heat, drizzle some chili oil or sprinkle red pepper flakes on top for added flavor. This soup pairs well with a side of rice or a light salad.
how to store Potsticker Soup
If you have leftovers, store them in an airtight container in the refrigerator. It will keep for about 3-4 days. To reheat, simply warm it on the stove or in the microwave until itโs hot again. Note that the potstickers may soften slightly after being stored.
tips to make Potsticker Soup
- For more flavor, use homemade chicken or vegetable broth if you can.
- You can add other veggies like carrots or bok choy for extra nutrition.
- If you like it spicier, add more chili oil or red pepper flakes.
- Make sure to check the packaging of the potstickers for cooking instructions to ensure they are cooked properly.
variation
You can easily make a vegetarian version by using vegetable broth and skipping any meat-based potstickers. Feel free to add other vegetables you enjoy, such as bell peppers or corn, to give it your own twist.
FAQs
Can I use homemade potstickers?
Yes! Homemade potstickers will work perfectly in this soup. Just make sure they are frozen before adding them to the broth.
What can I use instead of soy sauce?
You can use tamari for a gluten-free option, or coconut aminos if you want a soy-free alternative.
Can I make this soup in advance?
Yes, but for the best texture, itโs best to cook the potstickers fresh. You can prepare the broth and chop the vegetables ahead of time. When youโre ready to eat, just heat the broth and add the potstickers.
Potsticker Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and warm dish that combines delicious flavors of potstickers with a soothing broth, perfect for busy weeknights.
Ingredients
- 12โ15 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
- 2โ3 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 the sesame oil over medium heat.
- Add the minced garlic and grated ginger, and sautรฉ for about 1 minute until fragrant.
- Pour in the chicken broth and soy sauce, and bring the mixture to a gentle boil.
- Carefully add the frozen potstickers to the pot. Let them cook for about 5-7 minutes or until they are heated through.
- If using, add the sliced mushrooms and spinach or bok choy. Cook for another 2-3 minutes until the vegetables are tender.
- Taste and adjust seasoning with salt, pepper, and rice vinegar if desired.
- Serve the soup hot, garnished with chopped green onions and a drizzle of chili oil or a sprinkle of red pepper flakes if you like some heat.
Notes
Use homemade broth for more flavor. Add extra vegetables for nutrition or adjust spice levels to your preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg
