Can I make this Potsticker Soup vegetarian?

Absolutely! Just swap the chicken broth for vegetable broth and use vegan potstickers. The flavor is still rich and satisfying.

Is 4 cups of broth enough?

It might seem a little light at first, but it’s actually perfect for 4 servings. If you prefer a brothier soup, feel free to add an extra cup.

Yes! Rice noodles or ramen are great additions. Just cook them separately or add them toward the end so they don’t soak up all the broth.

How do I store leftovers?

Store in the fridge for up to 2 days. Just know the potstickers will soften as they sit—but the flavor will still be delicious.

Definitely. Chili oil or red pepper flakes are your best friends here. Add as much (or as little) heat as you like.

Potsticker Soup: Cozy 25-Minute Flavor Bomb

Name: Potsticker Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 12–15 frozen potstickers (store-bought or homemade); 4 cups chicken broth (or vegetable broth for vegetarian option); 1 tablespoon soy sauce; 1 tablespoon sesame oil; 2 teaspoons grated ginger; 2 cloves garlic, minced; 1/2 cup sliced mushrooms; 1/2 cup spinach or bok choy; 2–3 green onions, chopped; 1 tablespoon rice vinegar (optional); Salt and pepper to taste; 1 teaspoon chili oil or red pepper flakes (optional)

Description

Potsticker Soup is a cozy, flavor-packed meal featuring tender dumplings simmered in a rich, savory broth with garlic, ginger, and fresh vegetables. Ready in just 25 minutes, it’s the perfect quick and comforting dinner for busy weeknights or chilly evenings.

Ingredients

Scale

Main Ingredients

12–15 frozen potstickers (store-bought or homemade)
4 cups chicken broth (or vegetable broth for vegetarian option)
1 tablespoon soy sauce
1 tablespoon sesame oil
2 teaspoons grated ginger
2 cloves garlic, minced

Vegetables (Optional)

1/2 cup sliced mushrooms
1/2 cup spinach or bok choy

For Serving & Flavor

2–3 green onions, chopped
1 tablespoon rice vinegar (optional)
Salt and pepper to taste
1 teaspoon chili oil or red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Broth:
Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant. Pour in broth, soy sauce, and rice vinegar if using. Bring to a gentle simmer and cook for 5–10 minutes.
Cook the Potstickers:
Add frozen potstickers directly into the broth. Cook for 5–7 minutes until tender and heated through.
Add Vegetables:
Stir in mushrooms and spinach during the last 2–3 minutes of cooking, allowing them to soften.
Season the Soup:
Taste and adjust with salt, pepper, and chili oil or red pepper flakes if desired.
Serve and Garnish:
Ladle into bowls and top with green onions and a drizzle of sesame oil for extra flavor.

Notes

Add tamari or a splash of fish sauce for deeper flavor.

Customize with veggies like carrots, bell peppers, or noodles.

Use vegan potstickers and vegetable broth for a fully vegan version.

Best enjoyed fresh, as potstickers soften over time in the broth.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1/4 of recipe
Calories: 250
Sugar: 2g
Sodium: 900mg
Fat: 8g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 8g
Cholesterol: 0mg