Name: Potsticker Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 1 tablespoon sesame oil; 3 green onions (sliced, white and green parts separated); 2 cloves garlic (minced); 1 teaspoon fresh ginger (grated); 6 cups low-sodium chicken broth; 2 tablespoons soy sauce; 1 tablespoon rice vinegar; 1 teaspoon chili garlic sauce (optional); 12–16 frozen potstickers (pork, chicken, or veggie); 2 cups baby spinach; 1 cup shredded carrots; 1 cup sliced mushrooms; Salt and pepper to taste

Description

This comforting Potsticker Soup is a flavorful Asian-inspired dish that combines tender frozen potstickers with a savory broth, fresh vegetables, and warming spices. Perfect for a quick and easy weeknight meal, this soup is both satisfying and nutritious, featuring a balance of protein, vegetables, and umami-rich broth.

Ingredients

Scale

Broth and Flavorings

1 tablespoon sesame oil
3 green onions (sliced, white and green parts separated)
2 cloves garlic (minced)
1 teaspoon fresh ginger (grated)
6 cups low-sodium chicken broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon chili garlic sauce (optional)

Main Ingredients

12–16 frozen potstickers (pork, chicken, or veggie)
2 cups baby spinach
1 cup shredded carrots
1 cup sliced mushrooms

Seasoning

Salt and pepper to taste

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Instructions

Sauté Aromatics: In a large pot, heat the sesame oil over medium heat. Add the white parts of the green onions, minced garlic, and grated ginger. Sauté for about 1 minute until fragrant, being careful not to burn the garlic.
Add Broth and Seasonings: Pour in the chicken broth, then stir in the soy sauce, rice vinegar, and chili garlic sauce if using. Bring the soup to a gentle boil to combine all the flavors.
Cook Potstickers: Add the frozen potstickers directly to the boiling soup. Cook according to the package directions, usually about 5–7 minutes, until the potstickers float to the surface and are heated through.
Add Vegetables and Simmer: Stir in the baby spinach, shredded carrots, and sliced mushrooms. Reduce heat slightly and simmer for another 2–3 minutes until the vegetables are tender but still vibrant.
Season and Serve: Taste the soup and season with salt and pepper as desired. Ladle the soup into bowls and garnish each serving with the green parts of the green onions for freshness and color.

Notes

For a vegetarian version, substitute vegetable broth for chicken broth and use vegetarian potstickers.
Add a dash of toasted sesame oil just before serving for extra depth of flavor.