Potsticker Soup

A cozy, quick one-pot soup packed with flavors of ginger, garlic, and soy in a rich chicken broth, featuring frozen potstickers, mushrooms, and spinach.

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Prep Time 5

Cook Time 10

Total Time 15

Course Soup

Cuisine Mexican

Servings 1 serving

Calories 350 kcal

Equipment

1 Pressure cooker

Ingredients

Main Ingredients

1 tablespoon Sesame oil
1 tablespoon Olive oil
3 cloves Garlic minced
1 tablespoon Fresh ginger grated
4 cups Chicken broth low sodium
2 tablespoon Soy sauce low sodium
1 tablespoon Rice vinegar
0.5 teaspoon Red pepper flakes
1 cup Shiitake mushrooms sliced
10 Frozen potstickers
1 cup Baby spinach
1 Green onion sliced
2 tablespoon Fresh cilantro chopped

Instructions

Heat sesame and olive oil in pressure cooker over medium heat. Add minced garlic and grated ginger. Sauté until fragrant, about 1-2 minutes.
Pour in chicken broth, soy sauce, and rice vinegar. Stir well.
Add red pepper flakes and sliced mushrooms. Bring to boil.
Simmer for 10 minutes to develop broth flavor.
Add frozen potstickers and submerge in broth. Cook as per package instructions, about 5-6 minutes.
Stir in baby spinach and let it wilt, about 2 minutes.
Ladle soup into bowls.
Top with sliced green onions and cilantro. Serve hot.

Notes

Store leftovers in the fridge for up to 4 days. Reheat gently to preserve flavor, and top with fresh cilantro and green onion before serving again.