Potsticker Soup with Mushrooms & Bok Choy

Ingredients:

For the Soup:

• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, minced or grated
• 1 small onion, finely chopped
• 6 cups chicken or vegetable broth
• 1 tablespoon soy sauce
• 1 teaspoon rice vinegar (optional, for tang)
• 1/2 teaspoon chili flakes (optional, for heat)
• 2 cups mushrooms, sliced (shiitake or cremini recommended)
• 1 small head of bok choy, chopped
• 12-16 frozen potstickers or dumplings (pork, chicken, or veggie)
• 1 carrot, julienned or thinly sliced
• 2 green onions, sliced for garnish

You my also like:

Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

Step 1: Prepare the Base

1. Heat sesame oil in a large pot over medium heat.
2. Add the garlic, ginger, and onion, and sauté for 2-3 minutes, until fragrant and softened.

---

Step 2: Build the Broth

1. Pour in the chicken or vegetable broth, soy sauce, and rice vinegar (if using).
2. Bring to a gentle boil, then reduce to a simmer.

---

Step 3: Cook the Vegetables

1. Add the mushrooms and carrots to the simmering broth. Cook for 5 minutes, or until the mushrooms are tender.
2. Stir in the bok choy and let it wilt for about 2 minutes.

---

Step 4: Add the Potstickers

1. Gently add the frozen potstickers to the soup, ensuring they are submerged in the broth.
2. Simmer for 5-7 minutes, or until the potstickers are fully cooked and floating.

---

Step 5: Serve

1. Ladle the soup into bowls, ensuring each serving has a good mix of potstickers, vegetables, and broth.
2. Garnish with sliced green onions and a sprinkle of chili flakes or sesame seeds if desired.

---

Why You’ll Love This Recipe

• Quick and Easy: Minimal prep and ready in under 30 minutes.
• Balanced: Combines protein, vegetables, and carbs in one delicious bowl.
• Customizable: Use your favorite dumplings or add extra vegetables like spinach or snap peas.

---

Pro Tips

1. Crispier Dumplings: Pan-fry the potstickers first before adding them to the soup for extra texture.
2. Add Depth: Stir in a teaspoon of miso paste or a splash of fish sauce for more umami flavor.
3. Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days, reheating gently to avoid overcooking the potstickers.

---

This Potsticker Soup with Mushrooms & Bok Choy is the ultimate fusion of simplicity and comfort. A dish that warms you from the inside out!

Enjoy !