Ingredients
- 12–15 frozen potstickers (store-bought or homemade)
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, minced
- 2–3 green onions, chopped (for garnish)
- ½ cup sliced mushrooms (optional)
- ½ cup spinach or bok choy, chopped (optional)
- 1 tablespoon rice vinegar (optional, for added tanginess)
- Salt and pepper to taste
- 1 teaspoon chili oil or red pepper flakes (optional, for a spicy kick)
Instructions
Prepare the Broth
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger, sautéing for about 1 minute until fragrant.
- Pour in the chicken broth and bring to a simmer.
- Stir in soy sauce and rice vinegar, letting the broth simmer for 5–10 minutes to develop flavor.
2. Add Potstickers and Vegetables
- Add frozen potstickers to the simmering broth and cook for 5–7 minutes until heated through.
- If using mushrooms or spinach, add them in the last few minutes of cooking.
3. Season the Soup
- Taste and adjust seasoning with salt, pepper, or chili oil for added heat.
- Remove from heat once everything is cooked.
4. Serve and Garnish
- Ladle the soup into bowls, ensuring each portion has a mix of broth, potstickers, and vegetables.
- Garnish with chopped green onions and an extra drizzle of sesame oil.
Notes
- Vegetarian Option: Use vegetable broth and veggie potstickers.
- Protein Boost: Add shredded chicken, tofu, or shrimp.
- Extra Spice: Mix in Sriracha, red pepper flakes, or jalapeños.
- More Veggies: Add carrots, bell peppers, or snap peas.
- Miso Infusion: Stir in 1 tablespoon of miso paste for extra umami.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, One-Pot Meals, Comfort Food
- Method: Stovetop
- Cuisine: Asian-Inspired
- Diet: Vegetarian
