Potsticker Soup

why make this recipe

Potsticker soup is a delicious and comforting dish that brings together the flavors of potstickers with a warm, soothing broth. It’s a great option for cold days or when you need some comfort food. This recipe is easy to make and can be ready in less than 30 minutes. Plus, it is packed with healthy vegetables, making it a nutritious choice for your meal.

how to make Potsticker Soup

Ingredients:

• 4 cups chicken broth
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 cup sliced shiitake mushrooms
• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 16-20 frozen potstickers

Directions:

1. In a large pot, combine chicken broth, water, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
2. Bring the mixture to a boil over medium-high heat.
3. Add sliced shiitake mushrooms, shredded cabbage, and julienned carrot to the pot.
4. Reduce the heat to low and let the soup simmer for about 10 minutes, until the vegetables are tender.
5. Add the frozen potstickers to the soup.
6. Continue to simmer for an additional 8-10 minutes, until the potstickers are cooked through.
7. Stir the soup gently to prevent the potstickers from sticking to the bottom of the pot.
8. Taste the soup and adjust the seasoning with more soy sauce or rice vinegar if needed.
9. Serve the potsticker soup hot in bowls.
10. Enjoy your delicious potsticker soup!

how to serve Potsticker Soup

To serve potsticker soup, ladle it into bowls while it is hot. You can add garnishes like chopped green onions or fresh cilantro for extra flavor. Serve with some soy sauce or chili oil on the side for those who like a little heat. This soup is perfect as a starter or a light main dish.

how to store Potsticker Soup

If you have leftovers, you can store potsticker soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water or broth if needed. It’s best not to freeze the soup, as the potstickers may lose their texture when thawed.

tips to make Potsticker Soup

• Use fresh vegetables to enhance the flavor and nutrient content of the soup.
• If you like a bit of spice, add some red pepper flakes or sriracha for a kick.
• Feel free to substitute the mushrooms or cabbage with other vegetables you prefer, such as bok choy or bell peppers.

variation

You can make a vegetarian version of this soup by using vegetable broth instead of chicken broth and filling the potstickers with your favorite veggies or tofu. This makes it a great option for vegetarians or anyone looking to cut down on meat.

FAQs

1. Can I use homemade potstickers?
Yes, you can absolutely use homemade potstickers in this soup. Just make sure they are fully cooked before adding them to the soup.

2. What if I can’t find shiitake mushrooms?
If you can’t find shiitake mushrooms, you can use any mushroom variety you like, such as button mushrooms or even dried mushrooms that have been rehydrated.

3. How do I make this soup gluten-free?
To make potsticker soup gluten-free, use gluten-free soy sauce or tamari, and make sure your potstickers are also gluten-free.

Potsticker Soup

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A comforting dish that combines potstickers with a warm, soothing broth, packed with healthy vegetables.

• Author: lunarecipez
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Simmering
• Cuisine: Asian
• Diet: Non-Vegetarian

Ingredients

Scale 1x2x3x

• 4 cups chicken broth
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 2 cloves garlic, minced
• 1 cup sliced shiitake mushrooms
• 1 cup shredded cabbage
• 1 medium carrot, julienned
• 16–20 frozen potstickers

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot, combine chicken broth, water, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
2. Bring the mixture to a boil over medium-high heat.
3. Add sliced shiitake mushrooms, shredded cabbage, and julienned carrot to the pot.
4. Reduce the heat to low and let the soup simmer for about 10 minutes, until the vegetables are tender.
5. Add the frozen potstickers to the soup.
6. Continue to simmer for an additional 8-10 minutes, until the potstickers are cooked through.
7. Stir the soup gently to prevent the potstickers from sticking to the bottom of the pot.
8. Taste the soup and adjust the seasoning with more soy sauce or rice vinegar if needed.
9. Serve the potsticker soup hot in bowls.

Notes

Garnish with chopped green onions or fresh cilantro for extra flavor. Serve with soy sauce or chili oil on the side.

Nutrition

• Serving Size: 1 bowl
• Calories: 300
• Sugar: 2g
• Sodium: 800mg
• Fat: 8g
• Saturated Fat: 1g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 20mg