Description
This comforting Potsticker Soup combines savory pork potstickers with fresh vegetables in a flavorful ginger and garlic-infused vegetable broth. Ready in just 30 minutes, it’s an easy and satisfying soup perfect for a quick weeknight meal or a cozy lunch.
Ingredients
Scale
Main 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
Garnish
- 3 sliced scallions
- Fresh cilantro (optional)
Instructions
- Prep the Vegetables: Chop the baby bok choy into bite-sized pieces and thinly slice the carrots. This prepares them to cook quickly in the soup.
- Sauté Aromatics: Heat sesame oil in a large pot over medium heat, then add the minced garlic and grated ginger. Sauté for about 1 minute until fragrant, which will infuse the oil with flavor.
- Add Broth and Simmer: Pour in the low-sodium vegetable broth and bring it to a gentle simmer. This forms the flavorful base for your soup.
- Cook Potstickers: Add the frozen pork potstickers directly to the simmering broth. Cook according to package instructions, usually about 6-8 minutes, until they are heated through and tender.
- Add Vegetables: Stir in the sliced carrots and chopped bok choy. Continue to simmer for an additional 2-3 minutes until the vegetables are tender but still crisp, keeping the soup fresh and vibrant.
- Flavor the Broth: Drizzle the low-sodium soy sauce into the soup and stir. Taste the soup and adjust seasoning if needed to your preference.
- Serve and Garnish: Ladle the soup into bowls and garnish with sliced scallions and fresh cilantro if using. Serve hot and enjoy the aromatic, hearty soup.
Notes
- Using low-sodium broth and soy sauce helps control the salt content of the soup.
- You can substitute pork potstickers with chicken or vegetable potstickers if preferred.
- For added spice, consider adding a dash of chili oil or sriracha before serving.
- Fresh ginger is best for a bright, aromatic flavor, but ground ginger can be used in a pinch.
- Cooking times may vary slightly depending on the brand of potstickers used; always follow the package instructions.
