Homemade Potsticker Soup for Easy Weeknight Meals
This Homemade Potsticker Soup combines aromatic ginger, garlic, and a medley of veggies with delicious potstickers for a heartwarming meal. Perfect for cozy evenings!
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 4 servings
- Category: Lunch
- Method: Stovetop
- Cuisine: Asian
Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon ginger, grated
- 4 cloves garlic, minced
- 6 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 24 frozen potstickers (any variety you prefer)
- 2 cups baby spinach leaves
- 1 cup shredded carrots
- 1 cup sliced mushrooms
- 3 green onions, sliced
- Salt and pepper to taste
- Optional: sriracha or chili oil for extra heat
Instructions
1. Heat the vegetable oil in a large pot over medium heat. Add the ginger and garlic, sautéing until fragrant, about 1-2 minutes.
2. Pour in the chicken or vegetable broth, soy sauce, and rice vinegar, stirring to combine. Bring the mixture to a boil.
3. Once boiling, gently add the frozen potstickers to the broth. Allow them to cook according to the package instructions, usually 5-7 minutes.
4. Reduce the heat to a simmer and add the spinach, carrots, and mushrooms. Cook for an additional 2-3 minutes until the vegetables are tender.
5. Stir in the sesame oil. Taste the soup and add salt and pepper as needed.
6. Serve hot in bowls, garnished with sliced green onions. Add sriracha or chili oil for an extra kick, if desired.
Notes
This recipe is versatile; feel free to use any preferred potsticker filling.
For a vegetarian version, ensure potstickers and broth are plant-based.
You can substitute baby bok choy for spinach for a different texture.
Leftover soup can be stored in the refrigerator for up to 3 days.
For added flavor, consider sprinkling toasted sesame seeds on top before serving.
Find it online: https://cookingwithramsay.com/homemade-potsticker-soup/