Description
A warm and comforting soup filled with delicious potstickers and fresh vegetables.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups chicken or vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 package of frozen potstickers (about 12–16 pieces)
- 2 cups mixed vegetables (e.g., bok choy, carrots, bell peppers)
- 1 green onion, chopped (for garnish)
- Sesame seeds (optional for garnish)
- Chili flakes (optional for added heat)
Instructions
- In a large pot, heat the vegetable oil over medium heat.
- Add the diced onion, minced garlic, and grated ginger to the pot. Stir until fragrant and the onion becomes translucent, about 3-5 minutes.
- Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer.
- Stir in the soy sauce and sesame oil, adjusting to taste based on your preference for saltiness.
- Gently add the frozen potstickers into the soup. Allow them to cook according to the package directions, usually around 5-7 minutes.
- Once the potstickers are cooked through, add the mixed vegetables to the soup. Cook for another 3-5 minutes or until the vegetables are tender but still crisp.
- Remove the pot from heat. Ladle the soup into bowls and garnish with chopped green onions and sesame seeds for an extra touch.
Notes
- This recipe is easily adaptable with any vegetables you have on hand.
- Feel free to adjust the level of spiciness by adding more or less chili flakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg