Minute Potsticker Soup

$- 12 frozen potstickers - 6 cups vegetable broth - 1 cup baby bok choy, chopped - 1 cup mushrooms, sliced (shiitake or button) - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons soy sauce - 1 tablespoon sesame oil - Salt and pepper to taste - Optional: chili flakes for a spicy kick - Fresh cilantro, for garnish - 2 green onions, chopped To make this Minute Potsticker Soup, gather all your ingredients first. The potstickers are the star here. They bring that satisfying bite. Use vegetable broth for a rich base. Bok choy and mushrooms add a nice crunch and earthy flavor. Next, seasonings play a key role. Garlic and ginger create a fragrant aroma. Soy sauce and sesame oil add depth and umami. Don’t forget salt and pepper to taste, and add chili flakes for a kick if you like spice. Finally, think about garnishes. Fresh cilantro and green onions not only look great but also brighten the soup's flavor. This mix makes for a cozy and colorful meal, perfect for any day! {{ingredient_image_2}} Start by warming 1 tablespoon of sesame oil in a large pot over medium heat. This will help release the nutty flavor. Once the oil is hot, add 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger. Sauté them for about 1-2 minutes. Watch closely to avoid burning. You want them fragrant, not charred. Now, pour in 6 cups of vegetable broth. Turn up the heat a bit and bring it to a gentle simmer. This step is key for a rich flavor. Once simmering, add 12 frozen potstickers to the pot. Allow them to cook for 5-7 minutes. Stir occasionally to make sure they heat evenly and don’t stick to the bottom. After the potstickers are cooked through, add 1 cup of sliced mushrooms and 1 cup of chopped baby bok choy to the pot. Cook for another 3-4 minutes. This will soften the veggies while keeping some crunch. Stir in 2 tablespoons of soy sauce, adjusting the flavor with salt and freshly cracked pepper. If you like spice, now’s the time to add some chili flakes. Once everything is mixed well, remove the pot from the heat. To stop garlic from burning, keep it moving in the pan. Stir it often for 1-2 minutes. When it gets fragrant, it's ready. If you leave it too long, it can taste bitter. For even cooking of potstickers, stir them gently. Make sure they are fully submerged in the broth. This helps them heat up all the way through. Cook them for about 5-7 minutes. Garnish for a pop of color. Chopped green onions and fresh cilantro work well. They make the soup look bright and fresh. Serve the soup in deep bowls. A drizzle of sesame oil adds shine and flavor. A lime wedge on the side gives a nice zesty touch. You can change the spice level to your liking. Add chili flakes for heat or leave them out for milder soup. Try different broth options too. Use chicken broth for a richer taste. Vegetable broth keeps it light and fresh. Pro Tips Use Fresh Ingredients: Fresh garlic and ginger elevate the flavor of your soup. If possible, use freshly grated ingredients instead of pre-packaged options. Customize Your Veggies: Feel free to add other vegetables like spinach, carrots, or bell peppers to personalize your soup and increase its nutritional value. Make It a Meal: Add protein like tofu, chicken, or shrimp to make this soup a more filling option for dinner. Adjust the Spice Level: Start with a small amount of chili flakes and gradually add more to achieve your preferred level of spiciness. {{image_4}} You can easily change the vegetables in this soup. Try using carrots or spinach if you want a twist. Carrots add sweetness, while spinach brings a nice green touch. You can also swap the potstickers. If you prefer chicken, use those instead of veggie ones. Each type of potsticker brings its own flavor, making the soup even better. For those who follow a vegan diet, use tofu potstickers or skip the meat altogether. This makes the soup plant-based and still tasty. If you want gluten-free options, choose gluten-free soy sauce. Also, look for gluten-free potstickers to keep it safe for gluten-sensitive folks. You can make this soup in an Instant Pot too. Start by sautéing the garlic and ginger in the pot. Then, add the broth and frozen potstickers. Cook on high pressure for about 5 minutes. If you prefer the stovetop, follow the original recipe. Just remember to stir often. This helps the potstickers cook evenly and keeps the flavors mixing well. Enjoy exploring these variations to make Minute Potsticker Soup your own! To store leftover Minute Potsticker Soup, let it cool first. Place the soup in an airtight container. You can keep it in the fridge for up to three days. To keep the flavors intact, avoid adding fresh garnishes before storing. This way, your soup stays fresh and tasty. You can freeze the soup if you want to save it for later. Use a freezer-safe container or a zip-top bag. Make sure to leave some space for the soup to expand. It can last in the freezer for about three months. When you’re ready to enjoy it, thaw it in the fridge overnight. Reheat gently on the stove for best results. To reheat your soup, warm it on the stove over low heat. Stir it often to keep it from sticking. If the soup seems thick, add a splash of vegetable broth or water. If you want it spicier, now is a good time to add more chili flakes. Enjoy it hot, and feel free to add fresh cilantro or green onions as you serve! Yes, you can use fresh potstickers. They cook faster than frozen ones. If you use fresh, reduce the cooking time. Boil them for about 3-4 minutes instead of 5-7 minutes. Keep an eye on them to avoid overcooking. Fresh potstickers will add a nice texture, but you will need to adjust the broth slightly to ensure it stays warm. This soup lasts about 3-4 days in the fridge. Always store it in an airtight container. Check for signs of spoilage before eating. If it smells off or looks different, discard it. When in doubt, it’s best not to eat it. Keeping the soup cool helps maintain its flavor and freshness. Yes, you can make this soup ahead of time. It’s great for meal prep. Just follow the full recipe, then cool it down before storing. To keep it fresh, store the broth and potstickers separately. This helps prevent the potstickers from getting soggy. When you're ready to eat, heat it on the stove until hot. Add fresh greens just before serving for the best taste. This blog covered how to make a tasty potsticker soup. We discussed main ingredients, from frozen potstickers to bok choy. You learned tips for cooking and unique serving styles. Variations for dietary needs, cooking methods, and storage were also included. This soup is easy to customize and store, making it ideal for busy days or meal prep. Enjoy trying different flavors, and don’t be afraid to make it your own!$

A quick and flavorful soup featuring frozen potstickers and fresh vegetables 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

12 pieces frozen potstickers
6 cups vegetable broth
1 cup baby bok choy, chopped
1 cup mushrooms, sliced (shiitake or button)
2 pieces green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons soy sauce
1 tablespoon sesame oil
to taste salt and pepper
to taste chili flakes (optional)
for garnish fresh cilantro

Instructions

Begin by warming the sesame oil in a large pot over medium heat. Once hot, add the minced garlic and grated ginger, sautéing them together until they become fragrant, which should take about 1-2 minutes. Keep an eye on them to prevent burning.
Next, carefully pour in the vegetable broth, increase the heat slightly, and bring the mixture to a gentle simmer.
At this point, add the frozen potstickers to the simmering broth. Allow them to cook for 5-7 minutes, stirring occasionally to ensure all potstickers are submerged and heated evenly.
After the potstickers are cooked through, introduce the sliced mushrooms and chopped bok choy into the pot. Continue to cook for an additional 3-4 minutes, or until the vegetables have softened but still retain a bit of crunch.
Stir in the soy sauce, adjusting the flavor with salt and freshly cracked pepper. If you enjoy a bit of spice, sprinkle in some chili flakes to taste. Once everything is mixed well, remove the pot from the heat.
Serve the soup hot in bowls, garnished with a sprinkle of chopped green onions and fresh cilantro for an added burst of flavor and color.

Notes

For an eye-catching presentation, serve the soup in deep, wide bowls and drizzle a few drops of sesame oil on top right before serving. Add a wedge of lime on the side for a zesty finish!

Keyword potstickers, quick meal, soup