Potsticker Soup
A warm and hearty potsticker soup made with ginger, bok choy, and green onions. Perfect for busy nights, this delicious soup is quick to prepare and cook.
Ingredients
For the Soup
- 12 pieces frozen or homemade potstickers Use frozen potstickers straight from the freezer.
- 4 cups low-sodium chicken broth Use low-sodium to control salt levels.
- 1 tablespoon fresh ginger, grated Slice thin or grate for smooth flavor.
- 3 cloves garlic, minced
- 2 pieces green onions, chopped (plus extra for garnish) Reserve extra for garnish.
- 2 tablespoons low-sodium soy sauce Or use tamari for a gluten-free option.
- 1 cup sliced carrots Add towards the end to keep them vibrant.
- 2 cups chopped bok choy Don't overcook; it should stay bright and slightly crisp.
- 1 teaspoon sesame oil Drizzle on top before serving.
Instructions
Preparation
- In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
- Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
- Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
- Season with soy sauce to taste. Adjust seasoning as needed.
- Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.
Notes
Let the soup cool to room temperature before storing. Store in an airtight container in the fridge for up to 3 days. For freezing, remove potstickers then freeze the broth and veggies only, for up to 2 months. Cook fresh potstickers when reheating the broth.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 10gFat: 5gSaturated Fat: 1gSodium: 800mgFiber: 3gSugar: 4g