Savory Quick Potsticker Soup

$For this cozy soup, you'll need: - 1 package (16 oz) frozen potstickers (chicken or vegetable) - 6 cups chicken or vegetable broth - 2 cups bok choy, chopped - 1 cup mushrooms, sliced (shiitake or button) - 2 cloves garlic, minced - 1-inch piece ginger, grated - 3 green onions, sliced - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste These ingredients come together to create a warm and tasty meal. The potstickers give the soup its heartiness, while the bok choy and mushrooms add crunch and flavor. You can top your soup with: - Fresh cilantro - Extra green onions These garnishes add color and freshness. Cilantro brings a nice herb taste, while green onions give a mild onion flavor. If you want to switch things up, consider these options: - Use tofu instead of potstickers for a vegetarian choice. - Swap bok choy for spinach or kale for a different green. - Try different broth, like beef or mushroom for a new taste. These swaps can change the soup's flavor while keeping it simple and quick. {{ingredient_image_1}} Start by heating 1 tablespoon of sesame oil in a large pot over medium heat. Once the oil is hot, add 2 cloves of minced garlic and 1-inch grated ginger. Sauté these for about 30 seconds. You want them fragrant but not burnt. This step builds a great base for the soup. Next, pour in 6 cups of chicken or vegetable broth. Bring this to a gentle boil. Once boiling, add the package of frozen potstickers. Follow the cooking time on the package, usually around 5-7 minutes. This ensures the potstickers cook through and blend with the broth. After the potstickers are cooked, add 1 cup of sliced mushrooms and 2 cups of chopped bok choy. Let these simmer for about 3-4 minutes. The bok choy should become tender, and the mushrooms should be cooked. Finally, stir in 2 tablespoons of soy sauce. Season with salt and pepper to taste. Your soup is now ready to serve! Garnish with sliced green onions and fresh cilantro if you like. To boost the taste of your Quick Potsticker Soup, use fresh ingredients. Fresh garlic and ginger add a strong taste. You can also add a splash of rice vinegar or a squeeze of lime for brightness. If you want spice, mix in some red pepper flakes or chili oil. This makes the soup lively and exciting. When cooking the potstickers, follow the package instructions closely. This helps them cook just right. If you want a crispy edge, pan-fry them before adding to the soup. Heat a bit of oil in a pan, add potstickers, and cook until golden. Then, pour in the broth. This gives a nice texture contrast. Serve the soup hot in bowls. Top with sliced green onions for a fresh crunch. If you love herbs, sprinkle some fresh cilantro on top. For a filling meal, pair it with rice or noodles. You can also add a side of spring rolls for extra fun. Enjoy the warmth and comfort of your meal! Pro Tips Use Fresh Ingredients: For an enhanced flavor, consider using fresh bok choy and mushrooms instead of frozen. Fresh ingredients can elevate the taste of your soup significantly. Customize the Broth: Experiment with different types of broth, such as miso or homemade stock, to give your soup a unique twist. This can greatly affect the overall flavor profile. Add Spice: If you enjoy a bit of heat, add a splash of chili oil or fresh sliced chili peppers to the soup just before serving for an extra kick. Perfect Potstickers: To avoid overcooking the potstickers, add them directly from the freezer to the boiling broth. This ensures they remain tender and don’t become mushy. {{image_2}} You can easily make this soup vegan or vegetarian. Start with vegetable broth. Use frozen vegetable potstickers instead of chicken. For more protein, add tofu cubes. Firm tofu works best. This adds texture and keeps it filling. Make sure to check the potstickers’ labels for ingredients. If you like heat, add chili paste or sriracha. Stir in one tablespoon when you add the broth. You can also slice fresh chili peppers. Add them with the garlic and ginger. For a smoky flavor, try adding some red pepper flakes. Feel free to mix in other veggies. Carrots, bell peppers, or snap peas add color. Chop them small so they cook fast. Add these vegetables when you add the mushrooms and bok choy. This keeps them crisp and tasty. You can also use frozen peas for a quick option. They cook fast and add sweetness. To keep your Quick Potsticker Soup fresh, store it in an airtight container. Let it cool down first. Place it in the fridge within two hours of cooking. Proper storage helps prevent spoilage. Enjoy the soup within three days for the best taste. Reheating is simple. Pour the soup into a pot over medium heat. Stir gently to heat it evenly. You can also use a microwave. Place the soup in a microwave-safe bowl. Heat for 1-2 minutes, checking every 30 seconds. Add a splash of broth if it gets too thick. Freezing is a great option for longer storage. Let the soup cool completely. Use freezer-safe bags or containers. Leave some space at the top for expansion. Label the bags with the date. The soup can last up to three months in the freezer. To enjoy later, thaw it overnight in the fridge before reheating. Yes, you can make potsticker soup ahead of time. Just cook it as usual and let it cool. Store the soup in an airtight container in the fridge for up to three days. When you are ready to eat, heat the soup on the stove. You might want to add a splash of broth to keep it from getting too thick. This is a great option if you want a quick meal later. For this recipe, I recommend using frozen potstickers. Chicken or vegetable potstickers work well. They are easy to find in most grocery stores. The flavor of the filling will add depth to the soup. If you prefer homemade potstickers, feel free to use them. Just make sure they are small enough to cook quickly in the soup. To make this soup gluten-free, choose gluten-free potstickers. There are many brands that offer gluten-free options. You should also use gluten-free soy sauce or tamari as a substitute. This way, you can enjoy the same great taste without the gluten. Just check the labels to ensure everything fits your needs. You learned how to make a tasty potsticker soup. We explored the key ingredients, step-by-step cooking, and clever tips to enhance flavor. I shared variations for different diets and storage tips to keep leftovers fresh. Try making this soup your own with fun add-ins or garnishes. Enjoy the warmth and comfort it brings to your meals. Potsticker soup is a simple, delicious dish you can master.$

Savory Quick Potsticker Soup

A quick and flavorful soup featuring frozen potstickers, bok choy, and mushrooms in a savory broth.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Asian

Servings 4

Calories 250 kcal

Ingredients

16 oz frozen potstickers (chicken or vegetable)
6 cups chicken or vegetable broth
2 cups bok choy, chopped
1 cup mushrooms, sliced (shiitake or button)
2 cloves garlic, minced
1 inch ginger, grated
3 stalks green onions, sliced
2 tablespoons soy sauce
1 tablespoon sesame oil
to taste salt and pepper
optional fresh cilantro for garnish

Instructions

In a large pot, heat the sesame oil over medium heat. Add minced garlic and grated ginger, sauté for about 30 seconds until fragrant.
Pour in the chicken or vegetable broth and bring to a gentle boil.
Once boiling, add the frozen potstickers to the pot. Allow them to cook according to package instructions (usually around 5-7 minutes).
Add the sliced mushrooms and chopped bok choy to the pot. Simmer for an additional 3-4 minutes until the bok choy is tender and mushrooms are cooked through.
Stir in the soy sauce and season with salt and pepper to taste.
Serve the soup hot, garnished with sliced green onions and fresh cilantro if desired.

Notes

Garnish with fresh cilantro for added flavor.

Keyword potstickers, quick meal, soup