Comforting Asian Dumpling Potsticker Soup for Quick Cozy Nights

This comforting Asian Dumpling Potsticker Soup is a delightful and nourishing experience perfect for busy weeknights.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 bowls

Course: Soups

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Broth

1 tablespoon sesame oil Adds rich, nutty flavor and depth; consider using vegetable oil for a neutral option.
4 cups low-sodium vegetable broth The flavorful base of the soup; chicken broth works well for those not following a vegetarian diet.
2 tablespoons low-sodium soy sauce Infuses umami and seasoning; opt for gluten-free soy sauce or tamari if needed.
1 tablespoon rice vinegar Provides acidity and balance; white vinegar can serve as a suitable substitute.
1 teaspoon chili garlic sauce Adds heat and spice; garnish with sriracha or omit for a milder flavor.

For the Soup

1 tablespoon fresh ginger, minced Delivers warmth and spice; ground ginger works in a pinch as a substitute.
2 cloves garlic, minced Adds delightful aroma and savory flavor; garlic powder can replace fresh garlic (1 clove = 1/8 teaspoon).
8 ounces mushrooms, sliced (shiitake or cremini preferred) Offers earthy flavor and texture; button mushrooms are a good alternative.
2 cups baby bok choy or spinach, chopped Adds vibrant color and nutrition; kale or other greens can be substituted.
1 package frozen dumplings or potstickers The main component that brings heartiness to the soup; ensure they are sealed tightly for boiling.

For Garnish

4 tablespoons green onions, chopped Adds freshness and crunch; chives can be used as an alternative.
2 tablespoons toasted sesame seeds Imparts crunch and a nutty flavor; consider using chopped almonds instead.
black pepper to taste for enhancing flavor; white pepper can also provide a different yet delightful twist.
red pepper flakes optional for those who love a little extra heat; feel free to omit if heat isn’t your style.

Equipment

Large pot

Method

Step‑by‑Step Instructions

Heat 1 tablespoon of sesame oil in a large pot over medium heat for about 1 minute. Add minced garlic and ginger, sauté for 1-2 minutes until fragrant.
Pour in 4 cups of low-sodium vegetable broth, followed by 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of chili garlic sauce if desired. Stir and bring to a gentle boil for 3-4 minutes.
Reduce heat to medium-low and let the broth simmer for 5 minutes.
Add 8 ounces of sliced mushrooms to the pot. Stir gently and let them cook for about 3-4 minutes until tender.
Add 2 cups of chopped baby bok choy or spinach to the pot, stirring well. Simmer for another 2-3 minutes until the greens are wilted.
Drop in your frozen dumplings or potstickers and stir to ensure they are submerged. Simmer for 5-7 minutes, allowing them to cook through.
Turn off the heat and ladle the soup into bowls. Garnish with chopped green onions, toasted sesame seeds, and black pepper. Serve hot.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gSodium: 700mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days in the fridge. Freeze unused soup for up to 2 months. Reheat gently on the stove.

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