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Vegetarian Recipe

Vegetarian Recipe
Print Recipe

★★★★★

5.3 from 6 reviews

This comforting potsticker soup combines tender frozen potstickers with a flavorful broth infused with garlic, ginger, and soy sauce. Enhanced with mushrooms and spinach, this quick and easy vegetarian recipe yields a warm, nourishing meal perfect for any day of the week.

Ingredients

Scale

Broth Ingredients

  • 4 cups vegetable broth (or chicken broth for non-vegetarian option)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons grated ginger
  • 2 cloves garlic, minced
  • 1 tablespoon rice vinegar (optional)
  • Salt and pepper to taste
  • 1 teaspoon chili oil or red pepper flakes (optional)

Soup Ingredients

  • 12–15 frozen potstickers (store-bought or homemade)
  • 1/2 cup sliced mushrooms
  • 1/2 cup spinach or bok choy
  • 2–3 green onions, chopped (for garnish)

Instructions

  1. Prepare the Broth: Heat sesame oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until aromatic and just beginning to soften.
  2. Add Broth and Flavorings: Pour in the vegetable broth, soy sauce, and optional rice vinegar. Bring the mixture to a gentle simmer and let it cook for 5–10 minutes to allow the flavors to meld.
  3. Cook the Potstickers: Add the frozen potstickers carefully to the simmering broth. Cook for 5–7 minutes until they are fully heated through and tender.
  4. Add Vegetables: Stir in the sliced mushrooms and spinach or bok choy during the last 2–3 minutes of cooking, allowing them to soften or wilt.
  5. Season the Soup: Taste the broth and adjust seasoning with salt, pepper, and optional chili oil or red pepper flakes for some heat. Once seasoned to your liking, remove the pot from heat.
  6. Serve and Garnish: Ladle the hot soup into bowls ensuring each serving has a balance of broth, dumplings, and vegetables. Top with chopped green onions and an optional drizzle of sesame oil for extra aroma and richness.

Notes

  • Use vegetable broth to keep the soup vegetarian or opt for chicken broth otherwise.
  • Adjust chili oil or red pepper flakes based on your preferred spice level.
  • For a gluten-free version, use gluten-free potstickers and tamari in place of soy sauce.
  • Feel free to substitute spinach with bok choy or other leafy greens.
  • Frozen potstickers can be homemade or store-bought for convenience.
  • This soup is best enjoyed fresh but can be refrigerated for up to 2 days.

Nutrition

Keywords: potsticker soup, vegetarian soup, Asian soup, dumpling soup, quick soup, comfort food

Find it online: https://zarameals.com/vegetarian-recipe/