Description
This Hearty Beef Potsticker Soup is a comforting and flavorful bowl perfect for a quick, satisfying meal. Made with frozen beef potstickers simmered in an aromatic broth infused with ginger, garlic, and soy sauce, it includes fresh greens and mushrooms for added texture and nutrition. The soup is finished with sesame oil and a hint of chili for a pleasant touch of heat, making it a delicious and easy-to-make dish in just 30 minutes.
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 2 cloves garlic, minced
- 2 teaspoons grated ginger
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar (optional)
- Salt and pepper, to taste
- 1 teaspoon chili oil or red pepper flakes (optional)
Main Ingredients
- 12-15 frozen beef potstickers
- 1/2 cup sliced mushrooms
- 1/2 cup spinach or bok choy
- 2-3 green onions, chopped (for garnish)
Instructions
- Infuse the Broth with Aromatics: In a medium saucepan or pot, combine the chicken broth with the minced garlic and grated ginger. Heat this mixture over medium heat until it just begins to simmer. Reduce the heat to low, cover, and let it gently steep for at least 10 minutes to release essential oils and infuse the broth.
- Add the Potstickers and Mushrooms: Increase the heat back to medium-high and bring the broth to a gentle boil. Carefully add the frozen beef potstickers and sliced mushrooms. Stir gently and cook according to package directions, typically about 5-7 minutes, or until they float to the surface and are heated through.
- Incorporate Greens and Seasonings: Once the potstickers are nearly cooked, add the spinach or bok choy. Stir gently until tender-crisp, about 1-2 minutes. Add the soy sauce and sesame oil. If using, stir in the rice vinegar. Taste and add salt and pepper as needed. For heat, stir in chili oil or red pepper flakes.
- Final Simmer and Resting Period: Let the soup simmer for another 1-2 minutes to allow the flavors to meld. Avoid overcooking the potstickers. You can remove the pot from the heat and let it rest for a minute before serving to let the flavors settle.
- Serve and Garnish: Ladle the hot soup into bowls, ensuring each serving has potstickers and vegetables. Garnish generously with chopped green onions. Add extra chili oil or red pepper flakes if desired. Serve immediately.
Notes
- You can substitute chicken broth with vegetable broth for a lighter option.
- Spinach or bok choy can be swapped for kale or napa cabbage.
- Add more chili oil or flakes to adjust the spice level to your preference.
- Be careful not to overcook the potstickers to maintain their texture.
- This soup can be doubled easily for larger servings.
