Description
A quick and comforting potsticker soup made with frozen dumplings, fresh vegetables, and aromatic broth ready in less than 30 minutes for an easy, flavorful meal.
Ingredients
- 1 tablespoon sesame oil
- 2 green onions, sliced (whites and greens separated)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced or grated
- 5 cups chicken or vegetable broth
- 2 tablespoons low-sodium soy sauce or tamari
- 1 cup carrots, julienned or thinly sliced
- 1 ½ cups mushrooms, thinly sliced
- 1 (12 ounce) package frozen potstickers or dumplings
- 2 cups baby spinach or sliced Napa cabbage
Instructions
- Heat sesame oil in a large pot or Dutch oven over medium-high heat.
- Add the white parts of the green onions, carrots, and mushrooms. Cook for 5–8 minutes until the vegetables begin to soften.
- Add garlic and ginger, cooking for another minute until fragrant.
- Pour in broth and soy sauce. Bring to a boil, then reduce heat and simmer for 5 minutes.
- Increase heat to medium-high and gently add frozen potstickers. Cook for 6–8 minutes until tender and cooked through.
- Stir in baby spinach or Napa cabbage in the last minute of cooking, allowing it to wilt.
- Ladle soup into bowls and garnish with the green parts of the onions before serving.
Notes
Add potstickers gently to prevent breaking. For added flavor, drizzle chili oil or sesame oil before serving. Use high-quality broth for the best taste, and add extra veggies like bok choy or bell peppers for variety.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired