Ingredients
Broth and Seasoning
- 8 cups chicken broth
- 2 Tablespoons soy sauce
- 2 cloves garlic, minced
- 1 Tablespoon fresh ginger, grated
Main Ingredients
- 1 pound frozen potstickers
- 4 cups fresh vegetables, cut into bite-sized pieces (e.g., bok choy, carrots, mushrooms, snap peas)
- 1 teaspoon toasted sesame oil
- 2 green onions, thinly sliced
Instructions
- Heat the broth: In a large pot over high heat, combine the chicken broth, soy sauce, minced garlic, and grated ginger. Bring to a boil, then reduce heat to medium and let it simmer gently for 5 minutes to allow the flavors to meld.
- Cook with the potstickers and veggies: Add the frozen potstickers and fresh cut vegetables to the simmering broth. Cook for 4-6 minutes, stirring occasionally, until the potstickers are thoroughly heated and the vegetables have softened to your liking.
- Add in sesame oil and garnish: Stir the toasted sesame oil into the soup to add a rich, nutty aroma. Ladle soup into bowls and garnish with thinly sliced green onions for a fresh, mild onion flavor. Serve hot and enjoy.
Notes
- You can customize the vegetables based on your preferences; popular options include bok choy, carrots, mushrooms, snap peas, or spinach.
- For a vegetarian version, use vegetable broth and vegetable-based potstickers.
- If you prefer a spicier soup, add a dash of chili oil or red pepper flakes.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
