Description
A comforting and flavorful potsticker soup that combines delicious potstickers with warm broth and fresh vegetables, perfect for chilly days.
Ingredients
- 12 frozen or homemade potstickers
- 4 cups low-sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (plus extra for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 cup sliced carrots
- 2 cups chopped bok choy
- 1 teaspoon sesame oil
Instructions
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
- Carefully add the potstickers to the bubbling broth. Cook until they float, about 5-7 minutes.
- Stir in the sliced carrots and bok choy; cook for an additional 3-5 minutes until the veggies are tender but still vibrant.
- Season with soy sauce to taste and adjust the seasoning as needed.
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.
Notes
For a vegetarian version, use vegetable broth and plant-based potstickers. Leftovers can be stored in an airtight container for 3-4 days.