Description
A cozy and flavorful Asian-inspired potsticker soup made in just 25 minutes with fresh veggies, broth, and dumplings. Perfect for a quick, comforting dinner.
Ingredients
20 frozen potstickers (pork or veggie)
6 cups low-sodium chicken or vegetable broth
2 cups water
1 tablespoon sesame oil
2 cloves garlic, minced
1-inch ginger, peeled and minced
1 large carrot, julienned
1 red bell pepper, thinly sliced
1 cup Napa cabbage, shredded
2 green onions, sliced
1 tablespoon soy sauce (or tamari)
1 teaspoon rice vinegar
½ teaspoon chili oil (optional)
Salt and pepper to taste
Fresh cilantro or parsley for garnish
Instructions
Heat sesame oil in a large pot over medium heat. Sauté garlic and ginger for about 1 minute until fragrant.
Add broth and water, bring to a gentle boil.
Stir in carrot, bell pepper, and Napa cabbage. Simmer for 3–4 minutes.
Add frozen potstickers and cook 6–8 minutes until tender.
Stir in soy sauce, rice vinegar, and chili oil if using. Adjust seasoning with salt and pepper.
Serve hot, garnished with green onions and fresh herbs.
Notes
Substitute Napa cabbage with spinach or bok choy.
Add cooked noodles or shredded chicken for a heartier version.
Use vegetable broth and veggie potstickers for a vegetarian soup.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
