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–+ servings
Asian Potsticker Soup

Hearty Asian Potsticker Soup for Cozy Nights In

This Asian Potsticker Soup brings warmth and joy with tender potstickers in subtly spiced broth and customizable vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Vegetable Oil can be replaced with sesame oil
  • 4 stalks Chopped Green Onions hold back half for garnish
  • 2 cloves Garlic (minced) essential for flavor
  • 1 tablespoon Fresh Ginger (grated) adds gentle spice
  • 6 cups Chicken or Vegetable Broth vegetable broth for lighter option
  • 3 tablespoons Soy Sauce substitute with tamari for gluten-free
  • 1 tablespoon Sesame Oil for richness
  • 2 tablespoons Rice Vinegar balances flavors
  • 2 tablespoons Miso Paste use white or yellow for best results
  • 1 teaspoon Red Pepper Flakes adjust based on heat preference
For the Soup
  • 12-16 pieces Potstickers (fresh or frozen) choose your favorite style
  • 2 cups Bok Choy (chopped) or swap with spinach or kale
  • 1 cup Shiitake Mushrooms (sliced) button mushrooms can substitute
  • 1 cup Julienned Carrots any sturdy sliced vegetable works
  • to taste Salt and Pepper season thoughtfully
For Garnish
  • 1/4 cup Fresh Cilantro for garnish
  • reserved stalks Additional Green Onions for flavor and visual appeal

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add half of the chopped green onions and sauté for about 2 minutes until fragrant.
  2. Introduce 2 cloves of minced garlic and 1 tablespoon of grated fresh ginger to the pot. Sauté for another minute, stirring constantly.
  3. Pour in 6 cups of broth along with 3 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of rice vinegar, and 2 tablespoons of miso paste. Stir well and bring to a gentle boil.
  4. Reduce heat to a simmer and add 12-16 potstickers. Simmer for 5-7 minutes for frozen or 3-5 minutes for fresh.
  5. Add 2 cups of chopped bok choy, 1 cup of sliced shiitake mushrooms, and 1 cup of julienned carrots. Simmer for an additional 2-3 minutes until vegetables are tender.
  6. Taste the broth, adjusting with salt and pepper as needed.
  7. Ladle soup into bowls, ensuring even distribution of potstickers and vegetables.
  8. Garnish with reserved green onions and fresh cilantro before serving.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 1000mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 2000IUVitamin C: 30mgCalcium: 60mgIron: 2mg

Notes

This recipe is beginner-friendly and perfect for customizing with available vegetables. Adjust spices to personal taste.

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