Potsticker Soup at home
- Yield 4
- Prep 5 minutes
- Cook 20 minutes
- Total 25 minutes
Potsticker Soup at home is a soup recipe on Avoteb. The yield on the card is 4. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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
Method
Sauté. Warm 1 tablespoon of oil in a large stockpot over medium-a hot burner. Tip in the mushrooms and sauté, stirring occasionally, until browned. Tip in the remaining 1 tablespoon oil, garlic and ginger. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Let it bubble gently. Tip in the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil. Tip in the frozen potstickers, half of the scallions, bok choy and stir to combine. Leave for 3-4 minutes or until the potstickers are cooked. Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and season with additional soy sauce or black pepper if needed.
Plate Plate while it is hot, generously garnished with the remaining scallions and any extra toppings that sound good.
