Description
Slurp-worthy Potsticker Soup brings Korean comfort to your table with tender dumplings dancing in a savory broth. Mushrooms and bok choy add earthy depth, making each spoonful a warm embrace that welcomes you home.
Ingredients
Scale
Protein:
- 12 frozen potstickers (any variety)
- 6 cups chicken or vegetable broth
Vegetables:
- 8 ounces (226 grams) mushrooms, sliced
- 1 cup bok choy, chopped
- 3 cloves garlic, minced
- 1-inch ginger, grated
- 2 green onions, sliced
Seasonings and Oils:
- 1 tablespoon vegetable oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- Warm a large pot over medium heat, infusing oil with minced garlic and grated ginger until their aromatic essence permeates the kitchen.
- Cascade broth, soy sauce, rice vinegar, and sesame oil into the pot, allowing the liquid to reach a gentle, bubbling simmer.
- Introduce sliced mushrooms and let them dance in the broth for approximately 5 minutes, absorbing the complex flavor profile.
- Carefully nestle frozen potstickers into the simmering liquid, following package cooking guidelines to ensure perfect texture.
- Gently fold chopped bok choy into the soup, watching it transform from vibrant green to a soft, wilted state within 2 minutes.
- Calibrate the soup’s taste with a delicate balance of salt, freshly cracked black pepper, and optional red pepper flakes for a subtle heat.
- Ladle the steaming soup into waiting bowls, creating an inviting presentation by scattering freshly chopped green onions across the surface as a final flourish.
Notes
- Elevate the soup’s flavor by using homemade chicken or vegetable broth for a deeper, richer taste profile.
- Customize the heat level by adjusting red pepper flakes or adding a drizzle of chili oil for spice lovers.
- Make it gluten-free by selecting gluten-free potstickers and using tamari instead of traditional soy sauce.
- Boost nutrition by adding extra vegetables like sliced carrots or baby spinach for more color and vitamins.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 10 mg