Description
A warm, comforting bowl of soup that combines tender potstickers, fresh vegetables, and a flavorful broth. Perfect for cozy weeknights, family dinners, or any time you want a satisfying and easy-to-make meal. This recipe brings restaurant-quality flavors to your kitchen with minimal effort.
Ingredients
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12–16 frozen or fresh vegetable or chicken potstickers
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6 cups chicken or vegetable broth
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2 tablespoons soy sauce (or tamari for gluten-free)
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1 tablespoon sesame oil
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1 medium carrot, thinly sliced
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2 stalks celery, thinly sliced
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4–5 baby bok choy leaves, roughly chopped
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1 cup mushrooms, sliced
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3 green onions, sliced
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1 teaspoon chili flakes (optional)
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Salt and pepper to taste
Instructions
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In a large pot, heat sesame oil over medium heat. Add garlic and ginger and sauté 1–2 minutes until fragrant.
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Pour in the chicken or vegetable broth and stir in the soy sauce. Bring to a gentle boil, then reduce to a simmer.
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Add carrots, celery, mushrooms, and bok choy to the broth. Simmer 5–7 minutes until vegetables are tender but still slightly crisp.
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Gently add potstickers to the simmering soup. Cook according to package instructions, usually 6–8 minutes for frozen potstickers.
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Taste the broth and season with salt, pepper, and optional chili flakes. Stir in green onions just before serving.
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Ladle the soup into bowls, ensuring each serving gets a few potstickers and plenty of vegetables. Serve hot.
Notes
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For extra flavor, sauté vegetables briefly before adding broth.
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You can customize with your favorite vegetables, like snow peas or spinach.
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Use vegetable broth and vegetable potstickers to make it vegetarian or vegan.
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Freeze leftover broth and vegetables separately; add fresh potstickers when reheating to prevent mushiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes