Ingredients
1 tablespoon sesame oil
2 garlic cloves, minced
1 teaspoon ginger, grated
4 cups chicken or vegetable broth
2 cups frozen potstickers (or gyoza)
1 cup sliced mushrooms
1 cup baby spinach
2 green onions, sliced
Soy sauce to taste
Instructions
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Heat the Sesame Oil: In a large pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing for about 1-2 minutes until fragrant.
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Prepare the Broth: Add the chicken or vegetable broth to the pot and bring to a boil.
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Cook the Potstickers: Add the frozen potstickers to the boiling broth and cook according to package instructions (about 5–7 minutes). Stir occasionally to prevent sticking.
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Add the Vegetables: Once the potstickers are cooked, stir in the sliced mushrooms and simmer for about 3 minutes until tender.
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Add Spinach and Green Onions: Stir in the baby spinach and green onions, cooking for another minute or two until the spinach wilts down.
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Season: Add soy sauce to taste, adjusting for saltiness.
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Serve: Serve the soup hot and enjoy!
Notes
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Variations: Add chili paste or sriracha for a spicy kick or use vegetable potstickers for a vegetarian version.
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Extra Veggies: Try adding carrots, bok choy, or bell peppers to boost flavor and nutrition.
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Storage: Keep leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
