Ingredients
Scale
- 12 frozen or homemade potstickers
- 4 cups chicken or vegetable broth
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 2 green onions, chopped
- 1 tablespoon rice vinegar
- Optional: chili flakes or chili oil for heat
Instructions
- In a large pot, heat the broth over medium heat.
- Add garlic, soy sauce, sesame oil, and mushrooms; simmer for 5 minutes.
- Gently add the potstickers to the broth and cook for about 5-7 minutes until heated through and slightly crispy on the edges.
- Stir in rice vinegar and adjust seasoning as desired.
- Serve hot, garnished with chopped green onions and chili oil if preferred.
Notes
- For extra flavor, add shredded ginger or a splash of fish sauce.
- Use fresh or frozen dumplings; adjust cooking time accordingly.
- This soup pairs well with steamed rice or a simple side salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Simmering, Quick
- Cuisine: Asian
- Diet: Healthy, Quick
Nutrition
- Serving Size: 1 bowl
- Calories: 240 Kcal
- Sugar: 2g
- Sodium: 920mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg