Potsticker Soup
Quick and cozy Potsticker Soup made with frozen chicken potstickers, mushrooms, spinach, and a ginger-infused broth for an easy weeknight comfort meal.
Equipment
- 1 medium pot
Ingredients
Main ingredients
- 2 teaspoons toasted sesame oil
- 6 ounces white mushrooms sliced
- 0.5 cup scallions whites and light green parts, diced
- 0.25 teaspoon kosher salt
- 1 carrot small, peeled and diced
- 3 cloves garlic grated or chopped
- 1 teaspoon grated ginger
- 4 cups chicken bone broth
- 1 teaspoon low sodium soy sauce or tamari
- 20 frozen chicken potstickers or gluten-free
- 2 cups baby spinach stems removed
- chili crisp for serving (optional)
Instructions
Instructions
- Heat the toasted sesame oil in a large pot over medium heat.
- Add sliced mushrooms and scallions (whites and light green parts) and sauté for 4-5 minutes.
- Stir in salt, diced carrot, garlic, and grated ginger. Cook another 2 minutes until fragrant.
- Pour in the bone broth and bring to simmer.
- Add soy sauce or tamari and stir to combine.
- Drop in frozen potstickers carefully. Seal pressure cooker and cook for 6–8 minutes under pressure.
- Do a quick release, toss in baby spinach to wilt, and serve hot with scallion greens and optional chili crisp.
Notes
Top with chili crisp for extra heat. Freeze leftovers and reheat gently with additional broth if needed.