Description
This cozy potsticker soup comes together in just 25 minutes and is easy to customize with your favorite dumplings and vegetables.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated fresh ginger
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, trimmed and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly ground black pepper
- Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
- Heat 1 tablespoon olive oil in a large stockpot over medium-high heat and sauté mushrooms until browned.
- Add remaining oil, garlic, and ginger and cook for 1 to 2 minutes until fragrant.
- Pour in vegetable broth and soy sauce and bring to a boil.
- Add frozen potstickers, half of the scallions, and bok choy and cook for 3 to 4 minutes until dumplings are cooked through.
- Stir in toasted sesame oil and season with black pepper to taste.
- Serve hot garnished with remaining scallions and optional toppings.
Notes
- Do not overcook the dumplings to prevent them from becoming too soft.
- Adjust soy sauce according to taste preference.
- Add extra broth when reheating if dumplings absorb too much liquid.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 980mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg