Description
This Comforting Beef Potsticker Soup is a warm and delicious bowl of savory broth filled with tender beef potstickers, fresh vegetables, and aromatic seasonings. Perfect for a cozy meal, it combines the flavors of ginger, garlic, mushrooms, and leafy greens with a hint of toasted sesame oil and soy sauce, delivering a satisfying and hearty dish in just 45 minutes.
Ingredients
Scale
Soup Base and Aromatics
- 1 tablespoon neutral oil (canola or vegetable)
- 1-inch piece fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 4 green onions (scallions), sliced (separate white/light green parts and dark green tops)
- 6 cups beef broth
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
Vegetables and Potstickers
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup thinly sliced or julienned carrots
- 2 cups spinach or baby bok choy
- 20 beef potstickers (frozen)
Optional Garnishes
- Fresh cilantro leaves
- Chili oil
- Extra sliced dark green parts of green onions
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 into thin pieces.
- Sauté the Aromatics: Heat a tablespoon of neutral oil in a large pot or Dutch oven 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.
- Build the Broth: Pour in the beef broth and bring it to a gentle simmer, scraping up any browned bits at the bottom of the pot. Add the sliced carrots and mushrooms and let them simmer for 5-7 minutes until the carrots are tender-crisp.
- Cook the Potstickers: Carefully add the frozen beef potstickers directly to the simmering broth in batches if necessary. Let them simmer gently for 7-10 minutes or according to package instructions until they are cooked through.
- Add the Greens and Season: Stir in the spinach or baby bok choy and allow the greens to wilt for 1-2 minutes. Season the soup with soy sauce and rice vinegar, adjusting the amounts to your taste preference.
- Finish and Serve: Remove the pot from heat and stir in a drizzle of toasted sesame oil. Ladle the soup into bowls, then garnish with the reserved dark green parts of the green onions, fresh cilantro, and chili oil if desired.
Notes
- Use low-sodium soy sauce to control the saltiness of the soup.
- You can substitute baby bok choy with spinach or other leafy greens based on availability.
- To make this soup spicier, add more chili oil or crushed red pepper flakes.
- Be careful when adding frozen potstickers to the broth—do so gently to avoid splashing hot liquid.
- For a vegetarian version, substitute vegetable broth and use vegetable-based dumplings.
