Description
This Comforting Beef Potsticker Soup is a warm, flavorful bowl perfect for cozy dinners. It features tender beef potstickers simmered in a fragrant beef broth enriched with fresh ginger, garlic, mushrooms, and crisp vegetables. Enhanced with soy sauce, rice vinegar, and toasted sesame oil, this soup combines a savory depth with vibrant, fresh greens for a nourishing, satisfying meal.
Ingredients
Scale
Broth and Aromatics
- 1 tablespoon neutral oil (canola or vegetable oil)
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 3 green onions (scallions), sliced (separate white/light green parts and dark green tops)
- 6 cups beef broth
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
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
- 12-15 frozen beef potstickers
Garnishes (optional)
- Fresh cilantro leaves
- Extra sliced green onion tops
- Chili oil
Instructions
- Prepare Your Aromatics and Vegetables: Finely mince the fresh ginger and garlic. Thinly slice the green onions, separating the white and light green parts from the darker green tops. Slice the mushrooms and carrots for quick cooking later.
- Sauté the Aromatics: Heat a tablespoon of neutral 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. Cook for 1-2 minutes until fragrant and slightly softened, releasing their aromas.
- Build the Broth: Pour in the beef broth and bring it to a gentle simmer, scraping up any browned bits from the pot’s bottom to deepen the flavor. Add the sliced carrots and mushrooms, and simmer for 5-7 minutes until the carrots become tender-crisp.
- Cook the Potstickers: Carefully add the frozen beef potstickers directly into the simmering broth, working in batches if needed to avoid overcrowding. Let them simmer gently for 7-10 minutes or according to package instructions until fully cooked through.
- Add the Greens and Season: Stir in the fresh spinach or baby bok choy and cook until wilted, about 1-2 minutes. Season the soup with soy sauce and a splash of rice vinegar, tasting and adjusting as needed for balanced flavor.
- Finish and Serve: Remove the pot from heat and stir in a drizzle of toasted sesame oil for a nutty fragrance. Ladle the soup into bowls and garnish with the reserved dark green parts of the green onions and fresh cilantro. Optionally, add a few drops of chili oil for heat.
Notes
- Use low-sodium soy sauce to control saltiness.
- You can substitute baby bok choy with spinach based on preference.
- To avoid potstickers sticking together, add them slowly and stir gently.
- Adjust chili oil quantity based on your heat tolerance.
- For a vegetarian version, substitute beef broth and potstickers with vegetable broth and vegetable-filled dumplings.
