Easy Potsticker soup

Potsticker soup has become one of my favorite comfort dishes, seamlessly blending the rich flavors of Asian cuisine into a warm, hearty bowl. This delightful soup combines tender dumplings with a savory broth, offering both satisfaction and a burst of flavor. It’s not just delicious but also quick to prepare, making it perfect for those busy weeknights when I crave something nourishing yet uncomplicated.

Tools You Need

Before diving into the cooking process, I ensure I have the following tools on hand:

• Large Stockpot: Essential for accommodating the broth, vegetables, and potstickers without overcrowding.
• Cutting Board and Knife: For chopping vegetables and aromatics.
• Wooden Spoon or Spatula: To stir ingredients without scratching my cookware.
• Measuring Spoons and Cups: To ensure accurate measurements of ingredients.

Ingredients

Gathering fresh and quality ingredients is key to a flavorful potsticker soup. Here’s what I use:

• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms, thinly sliced
• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic, pressed or minced
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 16 to 20 ounces frozen potstickers
• 5 scallions, thinly sliced and divided
• 3 baby bok choy, ends trimmed off and leaves separated
• 2 teaspoons toasted sesame oil
• Freshly-ground black pepper
• Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

Instructions

Preparing this soup is straightforward and rewarding. Here’s how I do it:

1. Sauté the Mushrooms: I heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Adding the sliced shiitake mushrooms, I sauté them, stirring occasionally, until they’re browned and have released their flavors.
2. Add Aromatics: Introducing the remaining tablespoon of olive oil to the pot, I then add the minced garlic and grated ginger. Sautéing for an additional 1-2 minutes ensures the aromatics become fragrant, laying the foundation for our broth.
3. Simmer the Broth: Pouring in the vegetable broth and soy sauce, I stir to combine and bring the mixture to a boil.
4. Cook the Potstickers and Vegetables: Once the broth is boiling, I add the frozen potstickers, half of the sliced scallions, and the separated bok choy leaves. Stirring gently, I cook everything for 3-4 minutes, or until the potstickers are fully cooked and float to the surface.
5. Finish the Soup: I stir in the toasted sesame oil and season with freshly-ground black pepper to taste. After tasting, I adjust the seasoning with additional soy sauce or pepper if necessary.
6. Serve: Ladling the soup into bowls, I generously garnish with the remaining sliced scallions and any optional toppings I desire, such as chili crisp or toasted sesame seeds.

Recipe Tips

To elevate the flavors and ensure the best outcome, I keep these tips in mind:

• Mushroom Selection: While shiitake mushrooms provide a deep umami flavor, other varieties like cremini or button mushrooms can be used based on availability.
• Potsticker Choices: Both vegetable and meat-filled potstickers work well. I choose based on my preference or dietary needs.
• Broth Quality: Using a high-quality vegetable broth enhances the soup’s depth. If I’m not vegetarian, chicken broth is a flavorful alternative.
• Aromatics: Fresh ginger and garlic are crucial for authentic flavor. I avoid substituting with powdered forms.

Ways to Serve

Potsticker soup is versatile and can be enjoyed in various settings:

• Appetizer: Serving small portions as a starter warms up the palate for the main course.
• Main Course: Paired with a simple side salad or steamed vegetables, it makes for a satisfying meal.
• Customization: Setting up a toppings bar with options like chili oil, fresh herbs, or crunchy fried garlic allows everyone to personalize their bowl.

Storage Tips

If I have leftovers or want to prepare the soup in advance, here’s how I handle storage:

• Refrigeration: Once cooled, I transfer the soup to airtight containers and refrigerate. It’s best consumed within 2-3 days to maintain freshness.
• Reheating: I gently reheat the soup on the stovetop over medium heat until warmed through. Adding a splash of broth or water helps if the soup has thickened.
• Freezing: While the broth and vegetables freeze well, potstickers may become slightly soft upon thawing. If I plan to freeze, I prefer adding fresh potstickers when reheating.

Frequently Asked Questions

1. Can I use fresh potstickers instead of frozen?

Absolutely! Fresh potstickers cook faster, so I adjust the cooking time accordingly to prevent overcooking.

2. Is there a gluten-free option for this soup?

Yes, by using gluten-free potstickers and tamari instead of soy sauce, I can enjoy a gluten-free version.

3. Can I add other vegetables to the soup?

Certainly! Vegetables like spinach, napa cabbage, or bell peppers make great additions. I ensure they’re cut uniformly for even cooking.

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