Description
A cozy bowl of flavor that combines tender potstickers with fresh vegetables in a warm, savory broth. Perfect for any occasion!
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 6 cups chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1 bag (12 oz) frozen potstickers or dumplings
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 1 cup baby spinach
- 2 green onions, thinly sliced
- Salt and pepper to taste
- Optional garnish: sesame seeds, chili oil, or chopped cilantro
Instructions
- In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and grated ginger. Cook for an additional minute until fragrant.
- Pour in the chicken broth, soy sauce, and rice vinegar. Bring the mixture to a boil.
- Add the frozen potstickers to the boiling broth. Cook according to package instructions, about 5-7 minutes.
- Once the potstickers are almost done, add the sliced mushrooms and shredded carrots. Cook for another 3-4 minutes until the vegetables are tender.
- Stir in the sesame oil and baby spinach. Allow the spinach to wilt slightly.
- Taste and season with salt and pepper as needed. If desired, add chili oil.
- Serve hot, garnished with green onions and optional toppings.
Notes
Customize your broth for dietary preferences and consider adding crunchy toppings for texture.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 30mg