Spicy Potsticker Soup Broth (Printable Version)
# What You’ll Need:
01 -
1 tablespoon vegetable oil
02 -
1 cup julienned carrots
03 -
4 cloves garlic, minced
04 -
3 tablespoons fresh ginger, grated
05 -
6 tablespoons low sodium soy sauce
06 -
10 cups low sodium vegetable broth
07 -
2 pounds frozen potstickers (or substitute with wontons or dumplings)
08 -
1/4 cup green onions, thinly sliced
→ Optional Garnishes
09 -
toasted sesame seeds
10 -
sesame oil
11 -
chili crisp oil
# Steps to Follow:
01 -
Add the vegetable oil along with the carrots, garlic, and ginger to a heavy-bottomed pot or Dutch oven. Over medium heat, stir and cook the vegetables for 3-5 minutes or until the carrots are just tender.
02 -
Add in the low sodium soy sauce and low sodium vegetable stock. Stir and allow the soup base to come to a low boil.
03 -
Once the soup starts to boil, add the frozen potstickers and stir well but gently to keep them from sticking. Cook according to package instructions, usually for about 3-5 minutes until fully cooked and heated through.
04 -
Lastly, add in the green onions. Stir and turn off the heat.
05 -
Ladle the soup into bowls and garnish with optional toppings such as toasted sesame seeds, sesame oil, or chili crisp oil.
# Additional Notes:
01 -
Consider using low sodium soy sauce and broth to reduce saltiness.
02 -
Frozen potstickers are typically pre-cooked, so only a few minutes of heating in the broth is required.