Ingredients
- Vegetable broth: 6 cups
- Frozen potstickers (any flavor): 12-15
- Soy sauce: 2 tablespoons
- Sesame oil: 1 teaspoon
- Fresh ginger, minced: 1 tablespoon
- Garlic, minced: 2 cloves
- Green onions, thinly sliced: 2
- Baby bok choy, chopped: 2 cups
Instructions
- Step 1: In a large pot or Dutch oven, bring the vegetable broth to a boil over medium-high heat.
- Step 2: Add the minced ginger and garlic to the boiling broth and simmer for 2 minutes to infuse the flavors.
- Step 3: Gently add the frozen potstickers to the broth and cook according to package directions, usually about 5-7 minutes, or until they are heated through.
- Step 4: Stir in the chopped baby bok choy and cook until wilted, about 1-2 minutes.
- Step 5: Remove from heat and stir in the soy sauce and sesame oil.
- Step 6: Ladle the soup into bowls, garnish with sliced green onions, and serve immediately.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 2 days.
- When reheating, add a splash of extra broth to prevent the potstickers from drying out.
- For extra flavor, drizzle a little chili garlic sauce over each serving.
- Don't overcrowd the pot; cook potstickers in batches if needed to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American