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–+ servings
Potsticker Soup

Cozy & Customizable Potsticker Soup for Chilly Evenings

Enjoy this comforting Potsticker Soup packed with dumplings and fresh vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon Olive Oil Can substitute with sesame oil
  • 4 cups Vegetable Broth Chicken broth can be used for non-vegetarian option
  • 2 tablespoons Soy Sauce Use gluten-free soy sauce if needed
For the Aromatics
  • 1 cup Shiitake Mushrooms Can substitute with cremini or button mushrooms
  • 1 tablespoon Fresh Ginger Ground ginger can be used for convenience
  • 2 cloves Garlic Feel free to use garlic powder
For the Dumplings
  • 12 pieces Frozen Potstickers Choose homemade or chicken/vegetarian
For the Vegetables
  • 2 cups Baby Bok Choy Can replace with spinach or kale
  • 1 cup Scallions Chives can be used as a substitute
For Seasoning and Finishing
  • 1 teaspoon Toasted Sesame Oil Can be omitted if needed
  • to taste Freshly Ground Black Pepper Can use white pepper for milder flavor

Equipment

  • Large pot

Method
 

Step-by-Step Instructions for Potsticker Soup
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add sliced shiitake mushrooms, ginger, and minced garlic, sautéing for 2-3 minutes until the mushrooms are tender and fragrant.
  2. Pour in 4 cups of vegetable broth and add 2 tablespoons of soy sauce, stirring to combine. Increase the heat to bring the mixture to a gentle simmer for about 5 minutes.
  3. Gently add frozen potstickers to the simmering broth. Cook them for 5-7 minutes, or until they begin to float and are heated through.
  4. Stir in 2 cups of chopped baby bok choy and half of the sliced scallions, continuing to cook for an additional 2-3 minutes.
  5. Drizzle 1 teaspoon of toasted sesame oil over the soup and season it with freshly ground black pepper. Ladle the soup into bowls and garnish with remaining scallions.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 800mgPotassium: 400mgFiber: 3gSugar: 3gVitamin A: 1000IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

For best flavor, consume fresh. Store leftovers in an airtight container for up to 3 days or freeze for up to 2 months.

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