Easy Potsticker Soup With Mushrooms
Potsticker Soup is one of those meals that just makes everything better on a cold day. There is something about a bowl of steamy, gingery broth that is so comforting, and I love how a handful of pantry staples and a bag of frozen potstickers can turn into something that tastes as if it came from your favorite takeout spot. This easy potsticker soup has quickly become one of my go-to weeknight dinners because it's ready in about 25 minutes, start to finish.
Servings: 4 servings
Ingredients
- 2 tablespoons olive oil
- 5 ounces shitake mushrooms, thinly sliced
- 4-5 green onions (scallions) thinly sliced leaving the green part for garnish
- 2 large garlic cloves
- 6 cups chicken broth, low sodium
- 1 tablespoon grated ginger
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 cup baby spinach
- 1 24 ounce package frozen potstickers of choice *see tips
- 1 cup snow peas
- green parts of scallions for garnish
- chili crisp, for garnish
Instructions
- Heat a large pot over medium high heat and add the 2 tablespoons of olive oil. Once hot add the mushrooms and sauté for 3-4 minutes to soften.
- Add the green onions to the pot and continue sautéing for 2 more minutes. Add the garlic and cook for 1 more minute.
- Pour in the broth, ginger, sesame oil, soy sauce and vinegar. Stir well and bring the broth to a boil. Once boing reduce heat and simmer for 5 minutes.
- After simmering for 5 minutes add the potstickers and snow peas. Cook for 3 minutes or just to warm the potstickers. They cook fast and will fall apart if cooked to long.
- Remove from heat and stir in the spinach so it wilts in the soup.
- Serve immediately with sliced green onions and chili crisp for heat.