Potsticker Soup
This quick potsticker soup starts by crisping the potstickers, then finishes in a simple, flavorful broth with vegetables.
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 (24-ounce) bag frozen potstickers about 20 potstickers
- 1 tablespoon sesame oil
- 3 teaspoons minced garlic about 3 cloves
- 2 teaspoons fresh grated ginger
- 1 ½ cups shredded green cabbage
- 1 cup shredded carrots
- 4 sliced green onions
- 8 cups chicken broth or any broth
- ¼ cup soy sauce
- 3 cups baby spinach
Instructions
- Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 (24-ounce) bag frozen potstickers and cook for a few minutes on each side until lightly browned.
- To the pot, add 1 tablespoon sesame oil, 3 teaspoons minced garlic, 2 teaspoons fresh grated ginger, 1 ½ cups shredded green cabbage, 1 cup shredded carrots, and 4 sliced green onions. Cook for 2-3 minutes, until the vegetables begin to soften.
- Pour in 8 cups chicken broth and ¼ cup soy sauce. Bring the soup to a boil, then reduce to a simmer. Let simmer for 5 minutes.
- Turn off the heat and stir in 3 cups baby spinach. Serve hot and garnish with sesame seeds and more green onions if desired.
Notes
Storage & Reheating Instructions
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat: Reheat in the microwave or on the stovetop until heated through.
- Freezer: Freezing is not recommended.
Nutrition
Calories: 421kcal | Carbohydrates: 58g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 15mg | Sodium: 3158mg | Potassium: 434mg | Fiber: 6g | Sugar: 10g | Vitamin A: 7611IU | Vitamin C: 34mg | Calcium: 121mg | Iron: 4mg
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