Ingredients
Scale
- 12 frozen potstickers (pork, chicken, or vegetable)
- 8 cups low-sodium chicken broth or vegetable broth (for a vegetarian option)
- 2 cups sliced cremini or button mushrooms
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 green onions, thinly sliced (white and green parts separated)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce or sriracha (optional, for a little heat)
- 1 cup baby spinach or bok choy, roughly chopped
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley for garnish (optional)
Substitution tips: If you don’t have potstickers on hand, frozen dumplings or wontons work just as well. For mushrooms, shiitake or oyster varieties add a lovely umami punch. And if you don’t have rice vinegar, a splash of apple cider vinegar makes a fine stand-in.
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about 1-2 minutes until fragrant but not browned. This step always reminds me of standing on that stool in my grandmother’s kitchen, watching her coax magic out of simple ingredients.
- Add the sliced mushrooms to the pot and cook for 4-5 minutes, stirring occasionally, until they soften and release their earthy aroma. The kitchen starts to smell like home—a scent that promises comfort and care.
- Pour in the chicken or vegetable broth and bring to a gentle boil. Once boiling, reduce the heat to a simmer.
- Add the frozen potstickers directly into the simmering broth. Let them cook for 6-8 minutes, or until they float to the surface and the edges look tender but still slightly chewy.
- Stir in the soy sauce, rice vinegar, and chili garlic sauce if using. Taste the broth and season with salt and pepper to your liking. The balance of salty, tangy, and spicy really brings this soup to life—just like the little bits of conversation we share around the dinner table.
- About a minute before serving, add the baby spinach or bok choy to the pot. Stir gently until wilted but still vibrant green.
- Ladle the soup into bowls and garnish with the green parts of the sliced green onions and fresh cilantro or parsley. Serve immediately, preferably with chopsticks and a big spoon to enjoy every delightful bite.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International