Potsticker Soup
Potsticker soup is a hearty meal, full of delicious Asian flavors, such as bok choy, soy sauce and sesame oil. Combo that with the ease of using frozen potstickers, and you have a fulfilling meal that is quick to prepare.
Ingredients
- 2 tablespoons olive oil
- 8 ounces baby bella or shiitake mushrooms sliced
- 5 green onions thinly sliced
- 2 tablespoons fresh ginger minced
- 8 cloves garlic minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- about 20 ounces frozen potstickers
- 1 bunch bok choy roughly chopped to spoon-sized pieces
- 2 teaspoons sesame oil
- salt and pepper to taste
Instructions
- Heat the olive oil over medium heat in a large stock pot or Dutch oven.
- Saute the mushrooms and green onions until they are softened, and then add the ginger and garlic. Saute for another couple of minutes until the garlic is lightly browned and fragrant, and pour in the vegetable broth and soy sauce scraping the bottom of the pot to incorporate any stuck-on bits.
- Bring the mixture to a boil.
- Add the potstickers and bok choy, and stir to combine. Let everything boil, stirring occasionally, for about four or five minutes until the potstickers are heated through and the bok choy is cooked to your liking.
- Turn the heat to low and add sesame oil and pepper. Be sure to taste the broth before adding salt.
- To serve, this soup can be garnished with a variety of goodies. We used sesame seeds, soft-boiled eggs and chili crisp in ours.