Why Make This Recipe
This potsticker soup is a delightful dish that brings warmth and comfort to any dining table. It combines the delightful flavors of potstickers with a savory broth that is quick to prepare. This vegetarian option is not only speedy to make—taking just 25 minutes—but also loaded with vitamins from fresh vegetables. If you’re looking for a simple yet satisfying meal, this recipe is perfect.
How to Make Potsticker Soup
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms
- 1/2 cup spinach or bok choy
- 2–3 green onions, chopped (for garnish)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Directions
- Heat the sesame oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just beginning to soften.
- Pour in the chicken or vegetable broth and soy sauce. Add the optional rice vinegar if using. Bring the mixture to a gentle simmer and cook for 5–10 minutes to allow the flavors to meld.
- Carefully add the frozen potstickers to the simmering broth. Cook for 5–7 minutes, or until they are fully heated through and tender. Add the sliced mushrooms or spinach during the last 2–3 minutes to let them wilt or soften.
- Taste the broth and adjust the seasoning with salt, pepper, and optional chili oil or red pepper flakes if you like a bit of heat.
- Remove the pot from the heat once seasoned to your liking.
- Ladle the hot soup into serving bowls, making sure each bowl has a good mix of broth, dumplings, and vegetables. Garnish with chopped green onions and an extra drizzle of sesame oil if desired.
How to Serve Potsticker Soup
Serve this delicious soup in warm bowls for the best experience. It’s perfect as a light meal on its own or as a starter for a larger dinner spread. Enjoy it fresh, and feel free to accompany it with crusty bread for dipping or additional vegetables on the side.
How to Store Potsticker Soup
If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for up to three days. Reheat it gently on the stove, adding a splash of broth if needed to maintain the desired consistency.
Tips to Make Potsticker Soup
- For added flavor, consider sautéing additional vegetables like carrots or bell peppers along with the garlic and ginger.
- If you prefer a thicker broth, you can mix a tablespoon of cornstarch with a little water and add it to the soup.
- Adjust the seasoning at the end for the best results. Sometimes, a little more soy sauce can enhance the dish.
Variation
Feel free to switch up the veggies based on what you have on hand or your preferences. Broccoli, peas, or even kale can be delightful additions. Alternatively, you can use different types of dumplings or add tofu for extra protein.
FAQs
Can I use fresh potstickers instead of frozen?
Yes, you can use fresh potstickers! If they are not frozen, reduce the cooking time slightly to avoid overcooking them.
Can I make this soup ahead of time?
Yes, you can prepare the broth and add the potstickers just before serving to keep them from becoming soggy.
Is this recipe gluten-free?
To make this recipe gluten-free, be sure to use gluten-free potstickers and soy sauce alternatives like tamari or coconut aminos.
Potsticker Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting and quick potsticker soup with savory broth and fresh vegetables, perfect for any meal.
Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1/2 cup sliced mushrooms
- 1/2 cup spinach or bok choy
- 2–3 green onions, chopped (for garnish)
- 1 tablespoon rice vinegar (optional)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just beginning to soften.
- Pour in the chicken or vegetable broth and soy sauce. Add the optional rice vinegar if using. Bring the mixture to a gentle simmer and cook for 5–10 minutes to allow the flavors to meld.
- Carefully add the frozen potstickers to the simmering broth. Cook for 5–7 minutes, or until they are fully heated through and tender.
- Add the sliced mushrooms or spinach during the last 2–3 minutes to let them wilt or soften.
- Taste the broth and adjust the seasoning with salt, pepper, and optional chili oil or red pepper flakes if you like a bit of heat.
- Remove the pot from the heat once seasoned to your liking.
- Ladle the hot soup into serving bowls, making sure each bowl has a good mix of broth, dumplings, and vegetables. Garnish with chopped green onions and an extra drizzle of sesame oil if desired.
Notes
For added flavor, sauté additional vegetables or mix a tablespoon of cornstarch with water for a thicker broth.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 900mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 0mg
Keywords: potsticker soup, vegetarian soup, quick soup, comfort food, Asian cuisine