Potsticker Soup
Servings: 8 servings
Ingredients
- 2 tablespoons frying oil
- 7 ounces (200g) cremini mushrooms
- 1/4 broccoli head
- 1 large carrot or 2 medium
- 2 green onions
- 4 cloves garlic
- 1- inch (3cm) piece of ginger
- pinch of red pepper flakes or to your taste
- 8 cups chicken broth
- 24 oz package (680g) store-bought dumplings I used frozen chicken Gyoza
- 3 tablespoons soy sauce
- 2 tablespoons toasted sesame seed oil
Instructions
- Prepare the ingredients: Cut mushrooms into thin slices, cut broccoli into small florets, cut the carrot into matchsticks, peel ginger and garlic, and grate on the small holes of a grater. Thinly slice green onions (white parts and green parts separately).7 ounces (200g) cremini mushrooms, 1/4 broccoli head, 1 large carrot, 2 green onions, 1- inch (3cm) piece of ginger, 4 cloves garlic
- Heat oil in a large pot over high heat. Add mushrooms, broccoli, carrots, and white parts of the green onions. Cook for a couple of minutes until browned and softened.2 tablespoons frying oil
- Add garlic, ginger, and red pepper flakes, cook for a minute.pinch of red pepper flakes
- Add broth and bring to a boil. Simmer at low heat for 5 minutes.8 cups chicken broth
- Add your dumplings and cook according to package instructions (for my dumplings it was to simmer them for 3 minutes).24 oz package (680g) store-bought dumplings
- Season the soup with soy sauce and sesame oil. Sprinkle with the remaining green onions.3 tablespoons soy sauce, 2 tablespoons toasted sesame seed oil
- Enjoy!
Notes
- Important: If you plan on storing the leftovers in the fridge overnight, it's better to cook your dumplings separately and add them to the soup just before serving. If left in the soup, they will be very soft the next day, and the day after they will disintegrate in the soup. The soup itself reheats perfectly.
- Calories = 1 serving (1/8 of the recipe). This is only an estimate!
Nutrition
Calories: 500kcal