Description
A warm and comforting Potsticker Soup featuring tender potstickers in a fragrant broth infused with garlic, ginger, mushrooms, spinach, and green onions. This quick and easy recipe is perfect for a satisfying meal in under 20 minutes.
Ingredients
Scale
Soup Base
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 4 cups chicken or vegetable broth
Main Ingredients
- 2 cups frozen potstickers (or gyoza)
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 2 green onions, sliced
Seasoning
- Soy sauce to taste
Instructions
- 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.
- Prepare the Broth: Add the chicken or vegetable broth to the pot and bring to a boil.
- 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.
- Add the Vegetables: Once the potstickers are cooked, stir in the sliced mushrooms and simmer for about 3 minutes until tender.
- Add Spinach and Green Onions: Stir in the baby spinach and green onions, cooking for another minute or two until the spinach wilts down.
- Season: Add soy sauce to taste, adjusting for saltiness.
- Serve: Serve the soup hot and enjoy!
Notes
- For a vegetarian option, use vegetable broth and potstickers filled with vegetables.
- You can substitute frozen potstickers with fresh ones if available; adjust cooking time accordingly.
- Add a splash of rice vinegar or chili oil for extra flavor.
- Leftover soup can be refrigerated for up to 2 days.
- If you prefer a thicker broth, add a cornstarch slurry before the final simmer.
