Embarrassingly Easy Potsticker Soup
This super easy potsticker soup uses frozen potstickers and a flavorful broth. Comes together in about 20 minutes and is delicious!
Ingredients
- 1 tablespoon olive oil, coconut oil or butter
- 8 ounces sliced shiitake mushrooms
- 2 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- kosher salt and pepper
- 4 cups chicken or vegetable stock
- 2 cups water
- 3 tablespoons toasted sesame oil
- 3 tablespoons soy sauce
- 1/3 cup thinly sliced scallions, plus more for sprinkling
- 12 ounces frozen potstickers or dumplings
- furikake seasoning, for serving
Instructions
- Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
- Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer - I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
- Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
- Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.
- Note: these leftovers only last about 24 hours in the fridge - because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!
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