Description
A comforting and flavorful potsticker soup loaded with fresh vegetables and savory broth. This easy-to-make soup combines tender frozen potstickers with baby spinach, mushrooms, carrots, and bell peppers in a gently simmered broth enriched with garlic, ginger, soy sauce, and sesame oil. Perfect for a quick lunch or light dinner.
Ingredients
Scale
Soup Base
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 4 cups chicken broth or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Main Ingredients
- 12 frozen potstickers (dumplings)
- 1 cup sliced mushrooms
- 1 cup baby spinach leaves
- 1 carrot, sliced thinly
- 1 red bell pepper, sliced thinly
Garnish
- 2 green onions, chopped
- Optional: fresh cilantro, for garnish
Instructions
- Sauté Onion: Heat the vegetable oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent, developing a fragrant base for the soup.
- Add Garlic and Ginger: Stir in the minced garlic and grated ginger, cooking for another minute until aromatic to enhance the broth’s flavor.
- Add Broth and Seasonings: Pour in the chicken or vegetable broth, soy sauce, and sesame oil. Stir gently to combine all ingredients and bring the mixture to a gentle boil.
- Cook Potstickers: Once boiling, carefully add the frozen potstickers to the broth. Reduce heat to a simmer and cook for 8-10 minutes, or as instructed on the potsticker package, until cooked through.
- Add Vegetables: Add the sliced mushrooms, baby spinach, carrot, and red bell pepper to the pot. Simmer for an additional 5 minutes until the vegetables are tender but still vibrant.
- Season Soup: Taste and adjust with salt and pepper, ensuring the soup balances savory and fresh flavors.
- Garnish and Serve: Ladle the soup into bowls, sprinkle with chopped green onions, and garnish with fresh cilantro if desired.
- Enjoy: Serve immediately to enjoy the comforting warmth and delicious blend of veggies and potstickers.
Notes
- You can use either chicken broth or vegetable broth for a vegetarian option.
- If using fresh potstickers, adjust cooking time accordingly as they tend to cook faster.
- Add more vegetables like bok choy or snap peas for extra crunch and nutrition.
- For a gluten-free version, ensure the soy sauce is gluten-free.
- Leftovers can be refrigerated for up to 2 days but are best enjoyed fresh.
