Asian Potsticker Soup (45 Minutes)

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Diving into a warm bowl of this Asian potsticker soup is like wrapping yourself in a flavorful and comforting embrace. Utilizing convenient frozen potstickers, this recipe effortlessly brings together vibrant veggies and a savory broth for a deliciously easy and satisfying meal. Whether you’re feeling under the weather, in need of a quick dinner, or just craving some Asian-inspired comfort food, this soup has got you covered.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 pack of frozen pork potstickers (about 12–15 pieces)
  • 6 cups chicken or vegetable broth
  • 2 cups napa cabbage, chopped
  • 1 cup carrots, julienned or sliced
  • 4 green onions, sliced, whites and greens separated
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp chili flakes (optional for heat)
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Prep Veggies (10 minutes): Prepare your veggies by chopping the napa cabbage, julienning the carrots, slicing the green onions, and celery.
  2. Sauté Aromatics (5 minutes): In a large pot over medium heat, add the sesame oil. Once hot, add the garlic, ginger, and the white parts of the green onions. Sauté until fragrant, about 2-3 minutes.
  3. Add Broth and Veggies (10 minutes): Pour in the chicken or vegetable broth, followed by the carrots and celery. Bring to a simmer and let cook for about 5 minutes.
  4. Add Potstickers (10 minutes): Gently drop in the frozen pork potstickers. Allow them to cook for the time mentioned on the package, usually around 5-8 minutes.
  5. Stir in Napa Cabbage (3 minutes): Add the chopped napa cabbage, allowing it to wilt in the soup for 2-3 minutes.
  6. Season (2 minutes): Pour in the soy sauce, and if desired, chili flakes. Stir well to combine.
  7. Serve (5 minutes): Ladle the soup into bowls, garnishing with the green parts of the onions and optional fresh cilantro.

Notes

When using frozen potstickers, ensure you don’t overcook them to maintain their texture. If you have sesame seeds on hand, they make a great garnish, adding a nice little crunch. Pair this hearty soup with a side of steamed rice or a refreshing Asian cucumber salad to complete your meal. As always, adjust seasonings to suit your taste, and if you have other favorite Asian vegetables, feel free to toss them in!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 3g
  • Sodium: 920mg
  • Fat: 8g
  • Carbohydrates: 30g
  • Fiber: 3g
  • Protein: 16g
  • Cholesterol: 25mg

Pair this with...

Soy Glazed Baby Bok Choy

Start by halving or quartering your baby bok choy, depending on their size, ensuring each piece has a nice cut surface to soak up the glaze. In a pan, combine soy sauce, a touch of honey or brown sugar, minced garlic, and a splash of sesame oil. Let this mixture simmer until it thickens slightly. Now, sear the bok choy cut-side down until it's lightly charred, then flip and pour over the soy mixture, allowing it to bubble and coat the veggies. Once they're tender and well-glazed, transfer to a plate. Garnish with a sprinkle of toasted sesame seeds for a nutty crunch and a burst of flavor.

Miso Ginger Salad

Start by preparing a mix of your favorite salad greens; think romaine, iceberg lettuce, or baby greens. Toss in sliced radishes, shredded carrots, and sliced cucumbers for that refreshing crunch. For the dressing, whisk together white miso paste, freshly grated ginger, a dash of soy sauce, a bit of rice vinegar, and some sesame oil. If you like a touch of sweetness, a drizzle of honey or agave nectar will do the trick. Blend until smooth, adjusting the consistency with a little water if needed. Drizzle this punchy dressing over your greens and give it a good toss. Garnish with sliced green onions and a sprinkle of toasted sesame seeds if desired.

Ginger Limeade

Start by peeling a fresh ginger root, roughly about a 2-inch piece, and slice it into thin discs. In a saucepan, simmer these ginger slices with water and sugar, allowing the mixture to become a spicy simple syrup as the ginger infuses its heat. While this brews, roll and juice fresh limes until you have about a cup of vibrant lime juice. Once your ginger-infused syrup is ready and slightly cooled, combine it with the lime juice in a pitcher. Add 4-5 cups of cold water, mixing well and adjusting to your preferred balance of sweet, spicy, and sour. For a finishing touch and a pop of color, consider adding lime slices or even a sprig of fresh mint.

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