Description
A comforting and flavorful Potsticker Soup featuring tender pork potstickers simmered in a fragrant vegetable broth with fresh ginger, garlic, baby bok choy, and carrots. This quick and easy soup is perfect for a light meal and garnished with scallions and cilantro for added freshness.
Ingredients
Scale
Soup Ingredients
- 12 frozen pork potstickers
- 4 cups low-sodium vegetable broth
- 1 tbsp grated fresh ginger
- 3 minced garlic cloves
- 2 cups baby bok choy, chopped
- 2 medium carrots, thinly sliced
- 2 tbsp low-sodium soy sauce
- 1 tsp sesame oil
Garnishes
- 3 sliced scallions
- Fresh cilantro (optional)
Instructions
- Prepare Ingredients: Chop the baby bok choy and thinly slice the carrots so they are ready to be added to the soup.
- Sauté Aromatics: In a large pot over medium heat, add the sesame oil. Once hot, add the minced garlic and grated ginger and sauté for about 1 minute until fragrant, being careful not to burn the garlic.
- Simmer Broth: Pour in the vegetable broth and bring the mixture to a gentle simmer over medium heat.
- Cook Potstickers: Add the frozen pork potstickers directly into the simmering broth. Cook according to the package instructions, usually about 6 to 8 minutes, until the potstickers are heated through and tender.
- Add Vegetables: Stir in the sliced carrots and chopped baby bok choy. Continue to simmer for an additional 2 to 3 minutes, until the vegetables are tender but still crisp.
- Season Soup: Drizzle the low-sodium soy sauce into the soup. Taste and adjust the seasoning as needed for saltiness.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with sliced scallions and fresh cilantro if desired. Serve immediately for the best flavor and texture.
Notes
- You can substitute vegetable broth with chicken broth if preferred.
- For a spicier kick, add a dash of chili oil or red pepper flakes when serving.
- If fresh potstickers are used instead of frozen, adjust cooking time accordingly.
- This soup can be made vegetarian by using vegetable broth and vegetable-based dumplings.
- Leftovers can be refrigerated for up to 2 days; reheat gently on the stovetop.
