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–+ servings
Potsticker Soup

Soul-Warming Potsticker Soup: Quick, Delicious Comfort!

This Potsticker Soup is a comforting embrace in a bowl, perfect for busy weeknights when you crave something nourishing and effortless.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Broth
  • 2 tablespoons Olive Oil Substitute with any neutral oil if preferred.
  • 1 medium Yellow Onion Feel free to use white or red onion as a substitute.
  • 2 cloves Garlic Pre-minced garlic is a great time-saver!
  • 1 teaspoon Ginger Fresh ginger is best, but ground ginger can work in a pinch.
  • 4 cups Chicken Broth Use vegetable broth for a vegetarian version.
  • 2 cups Water Adjust the amount based on preference.
  • 2 tablespoons Soy Sauce Opt for low sodium to manage saltiness.
  • 1 tablespoon Sesame Oil It can be omitted or replaced with peanut oil if needed.
  • ½ teaspoon Red Pepper Flakes Adjust quantity to taste or omit for a milder flavor.
For the Potstickers & Veggies
  • 12 pieces Frozen Potstickers Use gyoza or dumplings of your choice.
  • 1 cup Shredded Carrots Substitute with zucchini or bell peppers if desired.
  • 2 cups Bok Choy Spinach or kale can also be great alternatives.
For Garnish & Serving
  • 3 tablespoons Green Onions Replace with chives if unavailable.
  • 1 tablespoon Sesame Seeds Omit if there are allergies.
  • Sriracha or Chili Garlic Sauce Optional for serving, adds spice per personal preference.

Equipment

  • large pot

Method
 

Step-by-Step Instructions for Potsticker Soup
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat. Add one diced yellow onion and sauté for 5–7 minutes until softened. Incorporate 2 cloves of minced garlic and 1 teaspoon of grated ginger, cooking for another minute until fragrant.
  2. Pour in 4 cups of chicken broth and 2 cups of water, stirring to combine. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and ½ teaspoon of red pepper flakes. Bring to a simmer over medium-high heat and let meld for about 10 minutes.
  3. Add 12 frozen potstickers and cook according to the package directions, about 5–7 minutes. Stir gently, then add 1 cup of shredded carrots and cook for an additional 2–3 minutes. Finally, fold in 2 cups of bok choy and let wilt for 1–2 minutes.
  4. Taste the soup and adjust seasoning as needed. Ladle into bowls and garnish with chopped green onions and sesame seeds. Serve with sriracha or chili garlic sauce on the side.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 50mgIron: 2mg

Notes

Store leftover potsticker soup in an airtight container for up to 3 days. For longer storage, freeze in portions for up to 3 months. Avoid freezing bok choy to maintain texture upon thawing.

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