Description
Vegetarian Potsticker Soup is a fast and comforting dish made with tender dumplings, an aromatic sesame-ginger broth, and fresh vegetables. It is ideal for busy weeknights and delivers restaurant-style flavor in under 30 minutes.
Ingredients
Scale
- 4 cups vegetable broth
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 teaspoons grated ginger
- 2 cloves garlic, minced
- 1 tablespoon rice vinegar
- Salt, to taste
- Black pepper, to taste
- 1 teaspoon chili oil or red pepper flakes
- 12–15 frozen vegetarian potstickers
- 1/2 cup sliced mushrooms
- 1/2 cup spinach or bok choy
- 2–3 green onions, chopped
Instructions
- Heat sesame oil in a large pot over medium heat.
- Add garlic and ginger and cook for 1 minute until fragrant.
- Pour in vegetable broth, soy sauce, and rice vinegar and bring to a gentle simmer.
- Add frozen potstickers and cook for 5 to 7 minutes until tender.
- Add mushrooms and spinach or bok choy and cook 2 to 3 minutes more.
- Season with salt, pepper, and chili oil to taste.
- Remove from heat and serve hot garnished with green onions.
Notes
- Use vegan potstickers to make the soup fully vegan.
- Add cooked noodles or extra vegetables for a heartier meal.
- Store leftovers in the refrigerator for up to 2 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 0 mg