Delicious Potsticker Soup Recipe
Are you looking for comfort food? Try this Potsticker Soup Recipe! This warm soup is perfect for cold days. It combines tasty potstickers with a rich broth.
Equipment
- Large pot
- Sharp knife
- Cutting board
- Ladle for serving
- Measuring spoons and cups
- Wooden spoon
Ingredients
- 1 package frozen potstickers about 20 pieces
- 6 cups chicken broth
- 2 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 cups baby bok choy chopped
- 1 cup mushrooms sliced
- 2 green onions chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
Instructions
- Chop all vegetables before you start cooking.
- Mince the garlic into small pieces.
- Grate fresh ginger using a grater.
- Cut bok choy into bite-sized pieces.
- Slice mushrooms thinly for better flavor.
- This makes cooking much faster and easier.
- Pour chicken broth into your large pot.
- Turn heat to medium-high setting.
- Add minced garlic and grated ginger.
- Let it simmer for 5 minutes.
- The kitchen will smell wonderful already!
- Drop frozen potstickers into the hot broth.
- You don't need to thaw them first.
- Stir gently so they don't stick together.
- Cook for about 5 minutes until floating.
- They're done when they look puffy.
- Toss in chopped bok choy and mushrooms.
- Add soy sauce and sesame oil now.
- Stir everything together carefully.
- Cook for 3 more minutes only.
- You want vegetables slightly crunchy.
- Taste your soup and adjust seasoning.
- Add salt and pepper if needed.
- Sprinkle green onions on top.
- Turn off the heat immediately.
- Your potsticker soup is ready to serve!
Notes
- Don't overcook the potstickers or they'll break.
- Use low-sodium broth if you prefer.
- Fresh ginger tastes better than powder.
- Add chili oil for extra spice.
- You can use vegetable broth too.
- Leftover soup tastes even better the next day.
- Store it in an airtight container.
- Reheat gently on low heat.