Ingredients
- Vegetable broth: 6 cups
- Frozen potstickers (any flavor): 1 pound
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Fresh ginger, minced: 1 tablespoon
- Green onions, thinly sliced: 2 (for garnish)
- Baby bok choy, chopped: 2 cups
- Sriracha sauce: to taste (optional)
Instructions
- Step 1: In a large pot, bring the vegetable broth to a boil over medium-high heat.
- Step 2: Add the frozen potstickers and chopped baby bok choy to the boiling broth.
- Step 3: Reduce heat to medium and simmer for about 8-10 minutes, or until the potstickers are cooked through and floating. Stir occasionally to prevent sticking.
- Step 4: Stir in the soy sauce, sesame oil, and minced ginger.
- Step 5: Ladle the soup into bowls and garnish with sliced green onions and a drizzle of sriracha, if desired. Serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days, keeping in mind the potstickers may soften slightly.
- For best results, reheat the soup gently on the stovetop over medium-low heat, adding a splash of water if needed to thin the broth.
- Consider adding a soft-boiled egg to each bowl for extra protein and richness.
- Don't overcook the potstickers; they're ready when they float and the filling is heated through, preventing a mushy texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American