Potsticker Soup

A warm and comforting soup that combines juicy potstickers with flavorful broth and fresh veggies, perfect for a chilly day.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Asian, Chinese

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

12 pieces frozen or homemade potstickers Can use fresh potstickers, adjust cooking time accordingly.
4 cups low-sodium chicken broth For a vegetarian version, use vegetable broth.
1 tablespoon fresh ginger, grated
3 cloves garlic, minced
2 pieces green onions, chopped (plus extra for garnish) Add more green onions for garnish.
2 tablespoons low-sodium soy sauce Adjust seasoning to taste.
1 cup sliced carrots
2 cups chopped bok choy Other vegetables like mushrooms and bell peppers can be added for texture.
1 teaspoon sesame oil Drizzle on top just before serving.

Method

Preparation

In a large pot over medium heat, pour in the chicken broth, then add grated ginger and minced garlic. Simmer for about 5 minutes.
Carefully add the potstickers to the bubbling broth. Cook until they float, approximately 5-7 minutes.
Stir in sliced carrots and bok choy; cook for an additional 3-5 minutes until veggies are tender but vibrant.
Season with soy sauce to taste. Adjust seasoning as needed.
Just before serving, sprinkle with chopped green onions and drizzle sesame oil on top.

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 8gSaturated Fat: 1.5gSodium: 800mgFiber: 3gSugar: 4g

Notes

For an even richer flavor, add a splash of rice vinegar or chili oil. If you have leftover soup, store it in an airtight container in the fridge for 3-4 days. Reheat on the stove or in the microwave until hot. Freezing is not recommended as potstickers may become mushy.

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