I have to tell you, this potsticker soup has become one of my favorite meals to whip up on chilly evenings, and there’s just something magical about it. It’s the dish I reach for when I want a cozy, warm bowl of comfort that doesn’t require spending hours in the kitchen.
The first time I made it, I couldn’t believe how simple it was to prepare yet so rich in flavor. There’s this harmony between the garlicky, gingery broth and plump, tender potstickers that’s simply irresistible. Plus, it’s endlessly customizable! 🌱🌶️
Whether you’re in the mood for extra greens or a kick of spice, you can make it your own. I’m excited to share this recipe with you so you can experience the joy of slurping up every flavorful bite just like I did. Trust me, it’ll become a staple in no time!
Why You’ll Love This Recipe?
Quick and Easy to Make ⏰
We all need that go-to recipe that saves us on busy weeknights, and this soup delivers! You’ll only need about 25 minutes, making it a lifesaver when time is tight, but you still want something homemade and satisfying.
Extremely Versatile 🥬
This soup is a blank canvas for your creativity. Use any type of dumplings you love, toss in your favorite veggies, or adjust the seasonings to suit your taste. It works for practically anyone’s preference!
Full of Flavor 🍜
Between the aromatic garlic and ginger, savory soy sauce, and nutty sesame oil, this soup is bursting with bold, comforting flavors. It’s like a hug in a bowl!
Perfect for Any Diet 🌱
Meat-lover or plant-based eater? No problem! Use veggie potstickers or meat-filled ones, switch up the broth, and customize your toppings. You can even make it gluten-free with some simple swaps!
Customizable Toppings 🧄
From chili crisp to fried garlic or a drizzle of chili oil, the toppings are where the fun begins. Add your own twist for an even more exciting dish that’s just as visually stunning as it is tasty.
Cooking Time
Here’s a quick breakdown of how much time you’ll need:
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
Easy, right?
Ingredients
You’ll need the following ingredients for this delightful soup:
- 2 tablespoons olive oil
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons fresh ginger, grated
- 4 cloves garlic, minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16-20 ounces frozen potstickers
- 5 scallions, thinly sliced (divided use)
- 3 baby bok choy, trimmed and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly ground black pepper
- Optional toppings: chili crisp, toasted sesame seeds, fried garlic
Variations and Equipment
- Extra Protein: Add sautéed tofu, shredded chicken, or ground pork.
- No Bok Choy? Use fresh spinach, kale, or Swiss chard.
- Spice it Up: Add chili oil, red pepper flakes, or fresh chiles for a spicy kick.
- Miso Boost: Stir in a spoonful of white miso for creamy texture and umami.
Equipment Needed
- Large Stockpot: To sauté and cook everything in one place.
- Cutting Board and Knife: For chopping veggies and aromatics.
- Grater: For freshly grated ginger.
- Ladle: For serving evenly in bowls.
How to Make Potsticker Soup?
Making this soup is so simple that anyone can do it! Here’s how:
Step 1: Sauté the Aromatics 🍄
Start by heating 1 tablespoon of olive oil in a large pot over medium-high heat. Toss in the sliced mushrooms and sauté until they’re golden and flavorful. Add the remaining olive oil, followed by the garlic and ginger. Cook for another minute or two until fragrant. Ah, the smell is divine! 🧄✨
Step 2: Simmer the Broth 🍲
Pour in the vegetable broth and soy sauce, stirring everything together as you bring it to a gentle boil. This step is where the magic happens as the flavors intertwine to create a rich, aromatic base. 🌟
Step 3: Add the Potstickers 🥟
Carefully add the frozen potstickers to the simmering broth, along with the baby bok choy and half the sliced scallions. Cook it all for about 3–4 minutes, just until the potstickers are tender and heated through. Try not to overcook them so they stay perfectly intact! 🤍
Step 4: Finish with Sesame Oil 🌾
Drizzle the toasted sesame oil into the soup and give it a gentle stir. You can also season it with some freshly ground black pepper or an extra splash of soy sauce, depending on your taste. 🥢
Step 5: Serve and Garnish 🎉
Ladle the soup into bowls and top it generously with the remaining scallions and any fun toppings you like! I love adding crispy garlic, sesame seeds, and a little chili crisp for extra heat. Enjoy every warm, satisfying slurp! 🥢🔥
Tips for Making the Recipe
- Keep the Potstickers Intact: Add them toward the end of cooking to avoid them breaking apart. They only need a few minutes!
- Use Quality Broth: Since the broth is a major player, go for a high-quality vegetable or chicken broth you love. It makes all the difference in flavor!
- Don’t Skip the Toppings: They add texture, color, and extra flavor to take the soup to the next level.
How to Serve Potsticker Soup
Presentation is everything! Ladle the soup into wide, shallow bowls for a more refined look. Sprinkle on some fried garlic, a few pieces of furikake, or even a drizzle of sesame oil for added flair. If you’re feeling fancy, serve with a side of crispy spring rolls or a light Asian-inspired salad for a complete meal.
Nutritional Information
This soup is nutrient-packed yet light. Here’s a quick summary of what you’re getting per serving:
- Calories: ~250
- Protein: 8g
- Carbohydrates: 30g
- Fat: 8g
Healthy and hearty, just the way we like it!
Make Ahead and Storage
This soup is easy to prepare in advance for busy days or meal-prep weekends. Simply make the broth with veggies and store it in the refrigerator for up to 3 days. When ready to serve, reheat the broth and add the potstickers to cook fresh—they’ll stay tender and won’t fall apart this way.
Want to freeze it? Freeze the broth separately without the potstickers for best results. When needed, thaw, reheat, and cook the potstickers fresh in the warm broth. It keeps well for up to 2 months in the freezer!