Description
This cozy, quick potsticker soup comes together in just 25 minutes using frozen dumplings, fresh veggies, and a savory broth—perfect for busy weeknights and endlessly customizable.
Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16–20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, ends trimmed and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly ground black pepper, to taste
- Optional toppings: chili crisp, toasted sesame seeds, furikake, fried garlic
Instructions
- Heat 1 tablespoon olive oil in a stockpot over medium-high heat. Add the mushrooms and sauté until browned.
- Add the remaining tablespoon of olive oil, followed by the garlic and ginger. Sauté for 1–2 minutes until fragrant.
- Pour in the vegetable broth and soy sauce. Bring to a boil, then add the frozen potstickers, half of the scallions, and bok choy. Simmer for 3–4 minutes until the potstickers are tender.
- Stir in the toasted sesame oil and freshly ground black pepper. Adjust seasoning with more soy sauce if needed.
- Ladle the soup into bowls and garnish with the remaining scallions and any optional toppings desired.
Notes
- Browning the potstickers in oil beforehand can help them hold their shape better.
- Customize with extra veggies, proteins, or spicy toppings.
- Use gluten-free dumplings and tamari for a gluten-free version.
- Use vegan broth and dumplings to keep the soup plant-based.
- Reheat gently with a splash of broth to maintain consistency.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 280
- Sugar: 4g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg
