Description
Enjoy a comforting bowl of beef potsticker soup featuring tender beef potstickers simmered in a flavorful broth enhanced with fresh ginger, garlic, sautéed mushrooms, carrots, and leafy greens. This hearty soup is seasoned with low-sodium soy sauce, rice vinegar, and finished with toasted sesame oil, garnished with green onions and cilantro for a warming, satisfying meal perfect for any day.
Ingredients
Scale
Soup Base
- 1 tablespoon neutral oil (canola or vegetable oil)
- 4 cups beef broth
- 1 tablespoon fresh ginger, finely minced
- 2 garlic cloves, finely minced
- 3 green onions (scallions), thinly sliced, separated white/light green and dark green parts
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup thinly sliced or julienned carrots
- 2 cups fresh spinach or baby bok choy
Potstickers
- 24 frozen beef potstickers (approximately 6 per serving)
Seasonings & Garnishes
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- Fresh cilantro (optional, for garnish)
- Chili oil (optional, for garnish)
- Extra sliced dark green parts of green onions (for garnish)
Instructions
- Prepare Your Aromatics and Vegetables: Finely mince the fresh ginger and garlic. Thinly slice the green onions, separating the white and light green parts from the darker green tops. Slice the mushrooms and carrots thinly or julienne them.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the minced ginger, garlic, and the white and light green parts of the green onions. Sauté for 1-2 minutes until fragrant and slightly softened, being careful not to burn the garlic.
- Build the Broth: Pour the beef broth into the pot and bring it to a gentle simmer. Scrape the bottom of the pot to release any browned bits for extra flavor. Add the sliced carrots and mushrooms, letting them simmer for 5-7 minutes until the carrots are tender-crisp.
- Cook the Potstickers: Carefully add the frozen beef potstickers directly into the simmering broth. If necessary, cook them in batches to avoid overcrowding. Let them cook gently for 7-10 minutes, or according to package directions, until fully cooked through and tender.
- Add the Greens and Season: Stir in the fresh spinach or baby bok choy and cook for 1-2 minutes until the greens just wilt. Season the soup with low-sodium soy sauce and a splash of rice vinegar. Adjust the seasoning to your taste preference.
- Finish and Serve: Remove the pot from heat and stir in a drizzle of toasted sesame oil to add a nutty aroma and depth of flavor. Ladle the soup into bowls and garnish with the reserved dark green parts of the green onions, fresh cilantro, and a drizzle of chili oil if desired. Serve hot for a comforting meal.
Notes
- Use low-sodium beef broth and soy sauce to control salt intake.
- Frozen potstickers can be cooked directly in the broth without thawing.
- Baby bok choy adds a mild crunch; spinach will wilt more quickly and offers a softer texture.
- Adjust chili oil amount based on your preferred spice level or omit for mild flavor.
- For a vegetarian version, substitute beef broth and potstickers with vegetable broth and vegetable dumplings.
