Potsticker Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil.
02 -
8 ounces mushrooms (cremini or shiitake), sliced.
03 -
1 large carrot, cut in strips.
04 -
2 scallions, divided.
05 -
4 cloves garlic, minced.
06 -
2 tablespoons fresh ginger, grated.
07 -
6 cups low-sodium chicken or vegetable broth.
08 -
3 tablespoons soy sauce.
09 -
1 teaspoon rice vinegar.
10 -
½ teaspoon sugar.
11 -
3 baby bok choy, quartered.
12 -
24 ounces frozen potstickers.
13 -
2 tablespoons sesame oil.
# Instructions:
01 -
Heat olive oil in large pot. Cook mushrooms, carrots, and white parts of scallions until soft, about 5 minutes.
02 -
Stir in garlic and ginger, cook for 1 minute until fragrant.
03 -
Add broth, soy sauce, vinegar, and sugar. Bring to boil.
04 -
Add bok choy and potstickers. Reduce heat and simmer 5 minutes.
05 -
Remove from heat. Stir in sesame oil. Top with green onions.
# Notes:
01 -
Keep soup at gentle simmer to prevent potstickers from breaking.
02 -
Can add white miso paste for extra flavor.