Description
A warm and comforting potsticker soup that combines savory dumplings with fragrant broth and fresh vegetables.
Ingredients
Scale
- 12 frozen or homemade potstickers
- 4 cups low-sodium chicken broth
- 1 tablespoon fresh ginger, grated
- 3 garlic cloves, minced
- 2 green onions, chopped (plus extra for garnish)
- 2 tablespoons low-sodium soy sauce
- 1 cup sliced carrots
- 2 cups chopped bok choy
- 1 teaspoon sesame oil
Instructions
- In a large pot over medium heat, pour in the chicken broth. Add the grated ginger and minced garlic. Let this simmer for about 5 minutes to develop the flavors.
- Carefully add the potstickers into the bubbling broth. Allow them to cook until they float, which usually takes about 5-7 minutes.
- Stir in the sliced carrots and chopped bok choy. Cook for an additional 3-5 minutes, or until the vegetables are tender yet still vibrant.
- Drizzle in the low-sodium soy sauce to taste, adjusting as necessary. Just before serving, sprinkle with the chopped green onions and finish with a drizzle of sesame oil.
Notes
For a vegetarian version, use vegetable broth and veggie dumplings. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg