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Potsticker Soup

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A comforting and flavorful soup filled with potstickers and tender vegetables, perfect for chilly evenings.

Ingredients

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  • 4 cups chicken broth
  • 1 cup water
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 cup sliced shiitake mushrooms
  • 1 cup shredded cabbage
  • 1 medium carrot, julienned
  • 16–20 frozen potstickers

Instructions

  1. Combine the broth ingredients in a large pot: chicken broth, water, soy sauce, rice vinegar, sesame oil, grated ginger, and minced garlic.
  2. Bring the mixture to a boil over medium-high heat.
  3. Add the sliced shiitake mushrooms, shredded cabbage, and julienned carrot to the pot. Stir gently to combine.
  4. Reduce the heat to low and let the soup simmer for about 10 minutes, until the vegetables are tender.
  5. Add the frozen potstickers to the soup.
  6. Continue to simmer for an additional 8-10 minutes, until the potstickers are cooked through.
  7. Taste the soup and adjust the seasoning with more soy sauce or rice vinegar if needed.
  8. Serve the potsticker soup hot in bowls.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.

Nutrition

Find it online: https://recypez.com/potsticker-soup/

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