Potsticker Soup in Ginger-Garlic Broth

1 tablespoon sesame oil (or neutral oil)

• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 6 cups low-sodium vegetable broth (or chicken broth)
• 1 tablespoon soy sauce (or tamari for gluten-free)
• 1 teaspoon rice vinegar
• ½ teaspoon chili flakes (optional)
• 1 cup mushrooms, sliced (shiitake, cremini, or button)
• 1 small bunch bok choy, chopped
• 12–16 frozen potstickers (veggie or meat-filled)
• 2 scallions, sliced (for garnish)
• Sesame seeds (optional garnish)

Instructions

1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for about 1 minute until fragrant.
2. Pour in the vegetable broth, soy sauce, rice vinegar, and chili flakes. Stir and bring to a gentle simmer.
3. Add sliced mushrooms and cook for 4–5 minutes until they begin to soften.
4. Gently drop in frozen potstickers. Simmer according to package instructions, typically 6–8 minutes.
5. Add chopped bok choy during the last 2 minutes of cooking so it wilts but remains vibrant.
6. Taste the broth and adjust seasoning as needed with more soy sauce or a splash of vinegar.
7. Ladle soup into bowls. Garnish with sliced scallions and a sprinkle of sesame seeds.
8. Optional: Drizzle with chili oil or toasted sesame oil for added depth.

Notes

• Use baby spinach or napa cabbage if bok choy isn’t available.
• Try wontons instead of potstickers for a variation.
• Add tofu or cooked shredded chicken for more protein.
• For a spicier kick, add a spoonful of chili garlic sauce.
• Best enjoyed fresh, but leftovers keep well for up to 3 days in the fridge.