Potsticker Soup (Print Version)
# Ingredients:
01 -
2 tablespoons olive oil, used in two parts.
02 -
8 ounces shiitake mushrooms, sliced thin.
03 -
2 tablespoons minced fresh ginger.
04 -
4 cloves of garlic, finely minced.
05 -
6 cups vegetable stock.
06 -
2 tablespoons soy sauce.
07 -
16 to 20 ounces of frozen dumplings or potstickers.
08 -
5 green onions, chopped thin.
09 -
3 baby bok choy, leaves separated and washed.
10 -
2 teaspoons toasted sesame oil.
11 -
Freshly ground black pepper (add as needed).
# Instructions:
01 -
Drizzle 1 tablespoon of olive oil in a large pot over medium-high heat. Toss in the sliced mushrooms and cook them until they're golden and smell amazing.
02 -
Pour in the other tablespoon of olive oil and toss in your minced garlic and ginger. Let them cook for a minute or two until they smell fragrant.
03 -
Add the soy sauce and vegetable stock, giving everything a good stir. Turn the heat up and bring it all to a boil.
04 -
Into the boiling liquid, drop in the frozen dumplings, a handful of the sliced scallions, and the bok choy leaves. Lower the heat and let it all simmer for about 3-4 minutes until the dumplings are fully heated.
05 -
Mix in the sesame oil for a boost of flavor, then season with more soy sauce and black pepper, tasting and adjusting as you like.
06 -
Ladle the hot soup into bowls and top it off with the leftover scallions. You can also add extras like chili crisp or toasted sesame seeds if you're into that.
# Notes:
01 -
Want heat? Stir in sriracha or a little chili oil to the broth.
02 -
Try swapping bok choy with spinach, napa cabbage, or shredded carrots.
03 -
Feel free to use chicken broth if you'd like something less vegetarian.