Description
This Comforting Beef Potsticker Soup is a warm and flavorful bowl featuring tender beef potstickers simmered in a fragrant beef broth infused with fresh ginger, garlic, and sautéed vegetables. Enhanced with mushrooms, carrots, spinach or baby bok choy, and seasoned with soy sauce, rice vinegar, and toasted sesame oil, this soup offers a perfect balance of comforting richness and fresh, vibrant flavors, ideal for a cozy meal.
Ingredients
Scale
Soup Base
- 1 tablespoon neutral oil (canola or vegetable oil)
- 4 cups beef broth
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 green onions (scallions), sliced – separate white and light green parts from dark green tops
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
Vegetables
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup thinly sliced or julienned carrots
- 2 cups fresh spinach or baby bok choy
Protein
- 12-16 frozen beef potstickers
Garnish (Optional)
- Extra sliced green onions (dark green tops)
- Fresh cilantro leaves
- Chili oil
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 dark green tops. Slice the mushrooms and carrots.
- 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 to a gentle simmer, scraping up any browned bits from the pot’s bottom. Add the sliced carrots and mushrooms, simmering for 5-7 minutes until the carrots are tender-crisp.
- Cook the Potstickers: Carefully add frozen beef potstickers directly into the simmering broth. Cook in batches if needed. Let them simmer gently for 7-10 minutes, or follow package instructions, until potstickers are cooked through.
- Add the Greens and Season: Stir in the spinach or baby bok choy and cook for 1-2 minutes until wilted. Season the soup by adding soy sauce and a splash of rice vinegar, adjusting to taste.
- Finish and Serve: Remove the pot from heat and stir in a drizzle of toasted sesame oil. Ladle the soup into bowls and 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.
- Fresh ginger and garlic add bright, aromatic flavors—ensure they are finely minced for best flavor release.
- Vegetables such as mushrooms, carrots, and greens can be varied based on preference.
- This soup can be made vegetarian by substituting vegetable broth and using vegetable potstickers.
- Cooking potstickers directly in the broth makes preparation easy and integrates their flavor into the soup.
- Adjust the amount of chili oil according to your spice tolerance.
