Description
This Comforting Beef Potsticker Soup is a delicious and warming bowl packed with tender beef potstickers, fresh vegetables, and a savory beef broth infused with ginger, garlic, and soy sauce. Perfect for a cozy meal, it combines a medley of textures and flavors, featuring sautéed aromatics, tender mushrooms, crisp carrots, and leafy greens, enhanced with toasted sesame oil and optional chili oil for a subtle kick.
Ingredients
Scale
Soup Base and Aromatics
- 1 tablespoon neutral oil (canola or vegetable oil)
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- 3 green onions (scallions), white and light green parts thinly sliced, dark green parts reserved for garnish
- 6 cups beef broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil, plus more for finishing
Vegetables
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup thinly sliced or julienned carrots
- 2 cups fresh spinach or baby bok choy
Main Ingredient
- 20-24 frozen beef potstickers (about 5-6 per serving)
Optional Garnishes
- Fresh cilantro leaves
- Chili oil
- Extra sliced green onions (dark green tops)
Instructions
- Prepare Your Aromatics and Vegetables: Finely mince the fresh ginger and garlic. Thinly slice the green onions, keeping the white and light green parts separate from the dark green tops which you will reserve for garnish. Slice the mushrooms and carrots thinly or julienne them for even cooking.
- Sauté the Aromatics: Heat a tablespoon of neutral oil like canola or vegetable oil in a large pot or Dutch oven over medium heat. Add the minced ginger, garlic, and the white and light green parts of the green onions. Sauté for 1 to 2 minutes until fragrant and slightly softened, which helps release their flavor into the oil.
- Build the Broth: Pour in 6 cups of beef broth and bring the mixture to a gentle simmer. Scrape the bottom of the pot to lift any flavorful browned bits. Add the sliced carrots and mushrooms, simmering the broth for 5 to 7 minutes until the carrots are tender but still crisp, infusing the broth with their sweetness and umami.
- Cook the Potstickers: Add the frozen beef potstickers carefully into the simmering broth. If your pot cannot fit them all, cook in batches. Let them simmer gently for 7 to 10 minutes or according to package directions until they are fully cooked and tender.
- Add the Greens and Season: Stir in 2 cups of fresh spinach or baby bok choy, letting the greens wilt in the hot broth for 1 to 2 minutes. Season the soup with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of rice vinegar. Adjust seasoning to taste to balance saltiness and acidity.
- Finish and Serve: Remove the pot from heat and stir in a drizzle (about 1 teaspoon) of toasted sesame oil for a nutty, fragrant finish. Ladle the hot soup into bowls and garnish with the reserved dark green parts of the green onions and fresh cilantro leaves. Add chili oil if you like a little heat for an extra layer of flavor.
Notes
- Use low-sodium soy sauce to control the saltiness of the soup and adjust seasoning at the end.
- Beef potstickers can be substituted with pork or vegetable potstickers if preferred.
- For a spicier soup, add chili oil or fresh sliced chilies as garnish.
- If baby bok choy is unavailable, spinach works equally well as a tender green addition.
- Do not thaw frozen potstickers before cooking; adding them frozen prevents sticking and preserves texture.
