Description
A quick and comforting soup made with frozen potstickers, savory broth, mushrooms, spinach, and simple seasonings for an easy one-pot meal.
Ingredients
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili oil (optional)
- 12–16 frozen potstickers
- 2 cups baby spinach
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat the sesame oil in a large pot over medium heat.
- Add the minced garlic and grated ginger, and cook for about 1 minute until fragrant.
- Pour in the chicken broth and stir in the soy sauce, rice vinegar, and chili oil if using.
- Bring the broth to a gentle boil.
- Add the frozen potstickers directly to the pot and cook for 5–7 minutes, or until tender and heated through.
- Stir in the sliced mushrooms and baby spinach, and cook for 2–3 minutes until the spinach wilts.
- Season with salt and black pepper to taste.
- Ladle into bowls, top with chopped green onions, and serve hot.
Notes
- Use vegetable broth and vegetable potstickers for a vegetarian version.
- Add shredded carrots, bok choy, or napa cabbage for extra texture and flavor.
- Cooked chicken or shrimp can be added for extra protein.
- Fresh potstickers can be used instead of frozen; reduce the cooking time slightly.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat until hot.
- For best texture, freeze only the broth and add fresh dumplings when reheating.
- A splash of soy sauce, extra sesame oil, or a little miso paste can make the broth richer.
Nutrition
- Serving Size: 1 bowl
- Calories: 225
- Sugar: 2g
- Sodium: 2020mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 15mg
