Potsticker Soup (Print Version)
# Ingredients:
01 -
2 tbsp olive oil, divided.
02 -
8 oz shiitake mushrooms, thinly sliced.
03 -
2 tbsp fresh ginger, minced.
04 -
4 garlic cloves, minced.
05 -
6 cups vegetable broth.
06 -
2 tbsp soy sauce.
07 -
16-20 oz frozen potstickers.
08 -
5 scallions, thinly sliced.
09 -
3 baby bok choy, leaves separated.
10 -
2 tsp toasted sesame oil.
11 -
Freshly-ground black pepper (to taste).
# Instructions:
01 -
Heat 1 tablespoon of olive oil in a stockpot over medium-high heat. Add the shiitake mushrooms and sauté until browned and fragrant.
02 -
Add the remaining tablespoon of olive oil, minced garlic, and ginger to the pot. Sauté for 1-2 minutes until aromatic.
03 -
Pour in the vegetable broth and soy sauce, stirring well. Bring the mixture to a boil.
04 -
Add the frozen potstickers, half of the sliced scallions, and bok choy leaves to the boiling broth. Reduce heat to a simmer and cook for 3-4 minutes or until the potstickers are heated through.
05 -
Stir in the toasted sesame oil and season with additional soy sauce and freshly-ground black pepper, adjusting to taste.
06 -
Serve the soup hot, garnished with the remaining scallions and optional toppings like chili crisp or toasted sesame seeds if desired.
# Notes:
01 -
For a spicier version, add chili oil or sriracha to the broth.
02 -
Customize with other veggies like spinach, napa cabbage, or carrots.
03 -
Swap vegetable broth with chicken broth for a non-vegetarian option.