Ingredients
Soup Ingredients
- 1 (24-ounce) bag frozen potstickers (about 20 potstickers)
- 8 cups chicken broth (or any broth)
- ¼ cup soy sauce
- 1 ½ cups shredded green cabbage
- 1 cup shredded carrots
- 4 sliced green onions
- 3 cups baby spinach
Oils and Aromatics
- 1 tablespoon olive oil
- 1 tablespoon sesame oil
- 3 teaspoons minced garlic (about 3 cloves)
- 2 teaspoons fresh grated ginger
Instructions
- Sear Potstickers: Heat 1 tablespoon olive oil in a large pot over medium heat. Add the frozen potstickers in a single layer and cook for a few minutes on each side until they are lightly browned and slightly crispy, enhancing their flavor and texture.
- Sauté Aromatics and Vegetables: To the same pot, add 1 tablespoon sesame oil, minced garlic, and fresh grated ginger. Stir briefly to release their aromas. Then add shredded green cabbage, shredded carrots, and sliced green onions. Cook everything together for 2 to 3 minutes until the vegetables begin to soften but still retain some crunch.
- Add Broth and Soy Sauce: Pour in 8 cups of chicken broth along with ¼ cup of soy sauce. Bring the soup to a boil over medium-high heat, then reduce the heat to a gentle simmer. Let it simmer for 5 minutes to meld the flavors and fully cook the potstickers through.
- Finish and Serve: Turn off the heat and stir in the baby spinach until just wilted. Serve the soup hot, optionally garnishing with extra green onions and sesame seeds for added flavor and texture.
Notes
- Using frozen potstickers makes this soup quick and convenient to prepare.
- Feel free to substitute chicken broth with vegetable or beef broth according to preference.
- Adjust soy sauce amount for desired saltiness or use a low-sodium version for a lighter dish.
- For a spicier kick, add a splash of chili oil or sriracha before serving.
- The soup pairs well with steamed rice or a light salad on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
