Description
A fast and comforting soup made with potstickers, savory broth, and tender-crisp vegetables that feels like takeout but is homemade.
Ingredients
Main Ingredients
- 1 package Potstickers or gyoza (Pork, chicken, shrimp, or vegetable work great.)
- 6 cups Broth (chicken or vegetable)
- 1 inch Fresh ginger (Grated for flavor.)
- 2 cloves Garlic (Sliced thin.)
- 3 stalks Scallions (Add most at the end for brightness.)
- 2 cups Napa cabbage or bok choy (Chopped into bite-sized pieces.)
- 1 cup Carrots (Sliced thin.)
- 1 cup Mushrooms (Sliced.)
- 3 tablespoons Soy sauce (For salt and depth.)
- 1 tablespoon Sesame oil (To finish with a nutty aroma.)
- 1 tablespoon Rice vinegar (Add a splash for tang.)
- 1 teaspoon Chili crisp or chili oil (Optional for heat.)
- 2 cups Optional noodles (ramen, rice noodles, or egg noodles) (Cook separately.)
- 1 cup Protein boosters (shredded chicken, beef, shrimp, or tofu) (Use what you have.)
Instructions
Preparation
- In a pot, warm a little oil over medium heat. Add ginger and garlic for 30 seconds until fragrant.
- Pour in the broth and add soy sauce and a pinch of sugar. Bring to a gentle simmer.
- Add carrots and mushrooms, and simmer for 3 to 4 minutes.
- Add bok choy or napa cabbage and simmer for an additional 2 minutes.
- Drop in potstickers and simmer gently until cooked through and floating, usually 5 to 7 minutes for frozen and 3 to 4 for fresh.
- Stir in rice vinegar and drizzle sesame oil. Taste and adjust seasoning as needed. Ladle into bowls and top with scallions and chili crisp.
Notes
Keep the soup at a gentle simmer to avoid breaking the dumplings. Noodles should be cooked separately to keep the broth clear.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: dinner, Soup
- Cuisine: asian, Comfort Food