Potsticker Soup for Your Soul
This soul-warming soup features pan-fried potstickers with crispy bottoms in a light yet deeply flavorful broth. Built on a foundation of fresh ginger, garlic, and shiitake mushrooms, this 30-minute meal delivers a masterpiece of textures and savory umami flavor, making it the perfect weeknight comfort food.
Equipment
- Large pot or Dutch oven with a lid
- Chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or spatula
- Ladle
- Serving bowls
Ingredients
- 1 tablespoon neutral oil e.g., avocado or canola
- 2 tablespoons water
- 1 teaspoon toasted sesame oil
- 1 tablespoon fresh ginger, finely minced or grated
- 3 cloves garlic, finely minced
- 4 ounces shiitake mushrooms, thinly sliced
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons low-sodium soy sauce or tamari for gluten-free
- 1 teaspoon rice vinegar
- 2 medium carrots, thinly sliced into rounds or matchsticks
- 1 large head bok choy, roughly chopped, stems and leaves separated
- 3 green onions, thinly sliced, for garnish
Instructions
- Heat the neutral oil in a large pot or Dutch oven over medium-high heat. Arrange the frozen potstickers in a single layer, flat-side down (work in batches if needed). Cook for 2-3 minutes until the bottoms are golden brown. Add the water, immediately cover, and steam for 3-4 minutes until cooked through. Transfer cooked potstickers to a plate and set aside.
- Reduce heat to medium and add the toasted sesame oil to the same pot. Add the minced ginger, garlic, and sliced shiitake mushrooms. Sauté for 2-3 minutes, stirring frequently, until fragrant and the mushrooms have softened.
- Pour in the broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Stir in the soy sauce and rice vinegar. Bring the mixture to a steady simmer.
- Once the broth is simmering, add the sliced carrots. Cook for 4-5 minutes until they are tender-crisp.
- Add the chopped bok choy stems to the pot and cook for one minute. Then, add the bok choy leaves and the reserved pan-fried potstickers. Simmer for just 1-2 more minutes, until the leaves are wilted and the potstickers are heated through.
- Turn off the heat. Ladle the soup generously into bowls. Garnish liberally with sliced green onions and serve immediately.
Notes
Pro Tip: For the best texture, do not overcrowd the pan when frying the potstickers, and never boil them directly in the broth. The initial pan-fry is essential for the crispy bottom.
Variations:
- Spicy: Swirl in 1 teaspoon of chili crisp, sriracha, or gochujang with the soy sauce.
- Creamy: Stir in 1/4 cup of full-fat coconut milk at the very end (do not boil).
- Aromatic: Add a star anise pod to the broth as it simmers and remove before serving.
- Extra Protein: Add shredded rotisserie chicken or a soft-boiled egg to each bowl. Substitutions:
- Mushrooms: Cremini or button mushrooms can be used instead of shiitake.
- Greens: Fresh spinach or napa cabbage are great substitutes for bok choy.
- Vinegar: A small squeeze of fresh lime juice can replace the rice vinegar.
- Spicy: Swirl in 1 teaspoon of chili crisp, sriracha, or gochujang with the soy sauce.
- Creamy: Stir in 1/4 cup of full-fat coconut milk at the very end (do not boil).
- Aromatic: Add a star anise pod to the broth as it simmers and remove before serving.
- Extra Protein: Add shredded rotisserie chicken or a soft-boiled egg to each bowl. Substitutions:
- Mushrooms: Cremini or button mushrooms can be used instead of shiitake.
- Greens: Fresh spinach or napa cabbage are great substitutes for bok choy.
- Vinegar: A small squeeze of fresh lime juice can replace the rice vinegar.