Ingredients
Sauce and Broth
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 teaspoon rice vinegar
- 6 cups chicken or vegetable broth
Vegetables and Aromatics
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 8 ounces mushrooms, sliced
- 1 cup baby spinach
- 2 green onions, sliced
Main Ingredient
- 12–16 frozen potstickers
Instructions
- Heat Sesame Oil: Heat 1 tablespoon of sesame oil in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté Garlic and Ginger: Add minced garlic and grated ginger to the oil and sauté for 30 seconds until fragrant, releasing their flavors.
- Cook Mushrooms: Stir in sliced mushrooms and cook for 3 to 4 minutes until they soften and begin to release their moisture.
- Add Broth and Boil: Pour in 6 cups of chicken or vegetable broth and bring the mixture to a gentle boil to prepare the soup base.
- Cook Potstickers: Add 12 to 16 frozen potstickers and cook them according to the package instructions, typically about 4 to 6 minutes, until they are heated through and tender.
- Season and Add Greens: Stir in 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 1 cup baby spinach. Simmer for 1 to 2 minutes until the spinach wilts and flavors combine.
- Garnish and Serve: Remove from heat, garnish the soup with sliced green onions, and serve hot for a comforting meal.
Notes
- Add a drizzle of chili oil if you prefer extra heat and a spicy kick.
- Use vegetable broth instead of chicken broth for a vegetarian-friendly version of this soup.
- Adjust the number of potstickers based on serving size or appetite.
- For more depth, consider adding a splash of toasted sesame seeds as garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
