Quick and Easy Potsticker Soup (Print Version)
# Ingredients:
→ Base Ingredients
01 -
2 tablespoons olive oil
02 -
8 ounces fresh shiitake mushrooms, sliced thin
03 -
2 tablespoons fresh ginger, grated or minced
04 -
4 cloves garlic, minced
→ Broth & Potstickers
05 -
6 cups vegetable broth
06 -
2 tablespoons soy sauce
07 -
16-20 ounces frozen potstickers
→ Fresh Vegetables & Finishing
08 -
5 scallions, thinly sliced
09 -
3 baby bok choy, trimmed and leaves separated
10 -
2 teaspoons toasted sesame oil
11 -
Fresh ground black pepper
→ Optional Toppings
12 -
Chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic - whatever you like!
# Instructions:
01 -
Get your stockpot hot over medium-high heat with a tablespoon of oil. Toss in those mushrooms and let them brown up nicely, giving them a stir now and then. Once they're golden, add another tablespoon of oil along with the garlic and ginger. Let everything get fragrant for a minute or two.
02 -
Pour in your broth and soy sauce, give everything a good stir, and bring it up to a boil. Once it's bubbling, drop in the frozen potstickers, half of your sliced scallions, and the bok choy. Let it all cook together for about 3-4 minutes until those potstickers are heated through.
03 -
Take the pot off the heat and stir in your sesame oil and a few grinds of black pepper. Give it a taste - need more soy sauce or pepper? Add it now. Ladle into bowls, top with the rest of those fresh scallions and any other toppings you love.
# Notes:
01 -
Feel free to use any type of frozen dumplings or potstickers you like
02 -
The soup is best enjoyed right away while the dumplings are nice and tender