Simple Potsticker Soup
This quick and cozy soup is packed with tender dumplings, hearty veggies, and a flavorful broth that comes together in just 20 minutes. A hint of garlic, soy sauce, and sesame oil adds warmth, while a swirl of egg gives it extra texture and protein. Perfect for a simple, satisfying meal any day of the week!
Ingredients
- 1 cup carrots ribboned or diced
- 1 cup onion chopped
- 1 cup frozen peas
- 2-3 cloves fresh garlic minced
- Optional: 1 teaspoon fresh ginger or ground ginger minced (optional)
- 1 tablespoon soy sauce
- 1/2 teaspoon sesame oil
- 1 cup chicken or vegetable broth (4 cups)
- 8-12 frozen veggie dumplings
- 1 egg whisked
- Optional: 1-2 cups baby spinach or bok choy finely chopped
- Optional: 1/2 cup mushrooms finely sliced
- ¼ cup green onions chopped (for garnish)
Instructions
- Ribbon your carrots and dice your onions.
- In a large pot over medium heat, warm the olive oil or butter. Add onion, carrots, peas, garlic, and optional ginger. Sauté for 2-3 minutes until fragrant.
- Pour in the chicken broth and soy sauce. Bring to a gentle simmer.
- Add the frozen dumplings and let them cook for 5-7 minutes, or until heated through.
- Whisk your eggs to create your egg ribbons to pour in.
- If you choose to use, stir in your spinach. Slowly drizzle in the whisked egg while stirring to create delicate egg ribbons.
- Remove from heat and garnish with green onions and black pepper. Serve hot!
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