why make this recipe
Potsticker Soup is a delicious and comforting dish that combines the flavors of classic potstickers with a warming broth. It’s quick to prepare, making it ideal for a busy weeknight meal. The soup is not only tasty but also packed with vegetables, making it a healthy choice for the whole family. Plus, it uses frozen potstickers, which means you can whip up a hearty meal without spending too much time in the kitchen.
how to make Potsticker Soup
Ingredients:
- 12 frozen or homemade potstickers
- 4 cups low-sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (plus extra for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 cup sliced carrots
- 2 cups chopped bok choy
- 1 teaspoon sesame oil
Directions:
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
- Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
- Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
- Season with soy sauce to taste. Adjust seasoning as needed.
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.
how to serve Potsticker Soup
Serve Potsticker Soup hot in bowls, garnished with extra chopped green onions for a fresh touch. It pairs well with a side of steamed rice or crispy spring rolls for a fuller meal. Enjoy it as a cozy lunch or a comforting dinner option.
how to store Potsticker Soup
If you have leftovers, let the soup cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. To reheat, simply pour it into a pot and warm it over medium heat until heated through. If you want to keep it longer, consider freezing the soup. It can last in the freezer for about 2-3 months. When ready to enjoy, thaw it overnight in the refrigerator and reheat as before.
tips to make Potsticker Soup
- For extra flavor, consider adding a splash of rice vinegar or chili oil just before serving.
- Experiment with different types of veggies, like mushrooms or snow peas, to suit your taste.
- Use homemade potstickers if you have the time. It’s a great way to customize the filling to your liking.
variation
You can easily make this soup vegetarian by using vegetable broth instead of chicken broth. Also, for a heartier version, add tofu or chicken pieces to the broth along with the potstickers.
FAQs
Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers can also be used. Just cook them until they float in the broth, similar to the frozen ones.
Can I add other vegetables to the soup?
Absolutely! Feel free to add any vegetables you like, such as spinach, bell peppers, or baby corn.
Is this soup gluten-free?
To make the soup gluten-free, use gluten-free potstickers and tamari (a gluten-free soy sauce) in place of regular soy sauce.
Potsticker Soup
Ingredients
Main ingredients
- 12 pieces frozen or homemade potstickers You can use fresh potstickers as well.
- 4 cups low-sodium chicken broth Use vegetable broth for a vegetarian version.
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 2 pieces green onions, chopped Plus extra for garnish.
- 2 tablespoons low-sodium soy sauce Use tamari for gluten-free version.
- 1 cup sliced carrots
- 2 cups chopped bok choy
- 1 teaspoon sesame oil
Instructions
Preparation
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
- Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
- Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
- Season with soy sauce to taste. Adjust seasoning as needed.
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.
