Potsticker Soup
A comforting and flavorful Potsticker Soup filled with mushrooms, ginger, and bok choy.
Equipment
- large stockpot
Ingredients
Soup Base
- 2 tablespoons olive oil divided
- 8 ounces shiitake mushrooms thinly sliced
- 2 tablespoons ginger grated or minced
- 4 cloves garlic pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16-20 ounces frozen potstickers
- 5 stalks scallions thinly sliced and divided
- 3 pieces baby bok choy ends trimmed off and leaves separated
- 2 teaspoons toasted sesame oil
- freshly-ground black pepper to taste
- optional toppings chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
Cooking Steps
- Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Add the remaining 1 tablespoon oil, garlic and ginger. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.
- Add the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions, bok choy and stir to combine. Cook for 3-4 minutes or until the potstickers are cooked. Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and season with additional soy sauce or black pepper if needed.
- Serve immediately, generously garnished with the remaining scallions and any extra toppings that sound good.
Nutrition
Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 900mgPotassium: 600mgFiber: 4gSugar: 2gVitamin A: 1200IUVitamin C: 30mgCalcium: 80mgIron: 2mg
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