Ingredients
Scale
- 6–8 frozen potstickers per person (any variety—chicken, pork, veggie)
- 4 cups chicken or vegetable broth
- 3 cloves garlic, smashed
- 1 thumb-sized piece of fresh ginger, sliced
- 3 scallions (white parts for soup, green for garnish)
- 1–2 carrots, thinly sliced
- 1 cup mushrooms (shiitake, button, or cremini), sliced
- 1 head bok choy, chopped
- 1 handful spinach or kale (optional)
- 1 tablespoon soy sauce (plus more to taste)
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil (plus more for drizzling)
- Chili oil or red pepper flakes (optional, for heat)
- Water as needed to adjust broth level
Instructions
- Heat a pot over medium heat and drizzle in a little sesame oil.
- Sauté sliced ginger, smashed garlic, and white parts of scallions for 1–2 minutes until fragrant.
- Pour in 4 cups of broth and bring to a simmer. Let it simmer for 5–10 minutes to build flavor.
- Add sliced carrots first, then mushrooms and bok choy. Add spinach or kale last if using.
- Gently drop in potstickers (6–8 per person) and simmer for 4–6 minutes until cooked through. Avoid boiling hard to keep them intact.
- Season with soy sauce, rice vinegar, and chili oil or red pepper flakes if desired. Stir and taste to adjust flavors.
- Ladle soup into bowls and top with scallion greens, sesame seeds, or a soft-boiled egg if you’re feelin’ fancy.
Notes
For best leftovers, store broth and dumplings separately. Add noodles to make it heartier, or toss in frozen veggies for ease. Garnish with cilantro, sesame seeds, or fried garlic for extra flair.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg