Description
A comforting potsticker soup that comes together in about 30 minutes, perfect for busy weeknights.
Ingredients
Scale
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, ends trimmed off and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper (optional)
- Optional toppings: Chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
- Heat 1 tablespoon of olive oil in a big pot over medium heat. Sauté the shiitake mushrooms until browned, about 5-7 minutes.
- Add the garlic and ginger, stirring for 1-2 minutes until fragrant.
- Pour in the vegetable broth and soy sauce, bringing it to a boil.
- Stir in the frozen potstickers, half of the scallions, and bok choy. Cook for 3-4 minutes until heated through.
- Stir in the toasted sesame oil and add pepper if desired.
- Dish up the soup, garnishing with remaining scallions and any toppings you fancy.
Notes
Customize with any veggies on hand; can store in the refrigerator for up to 3 days.
Not recommended for freezing with potstickers.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg