Asian Potsticker Mushroom Soup (Print Version)
# Ingredients:
→ Base
01 -
2 tablespoons olive oil
02 -
8 ounces cremini or shiitake mushrooms, sliced
03 -
1 large carrot, cut into strips
04 -
2 scallions, white and green parts separated
05 -
4 cloves garlic, minced
06 -
2 tablespoons grated fresh ginger
→ Soup
07 -
6 cups low-sodium chicken or vegetable broth
08 -
3 tablespoons soy sauce
09 -
1 teaspoon rice vinegar
10 -
1/2 teaspoon sugar
11 -
3 baby bok choy, quartered
12 -
24 ounces frozen potstickers
13 -
2 tablespoons toasted sesame oil
# Instructions:
01 -
Heat oil, cook mushrooms, carrots, and white scallion parts until soft, about 5 minutes
02 -
Stir in garlic and ginger until fragrant, 1 minute
03 -
Add broth, soy sauce, vinegar, and sugar. Boil, then add bok choy and potstickers
04 -
Simmer 5 minutes. Add salt if needed. Remove from heat, stir in sesame oil
# Notes:
01 -
Can be topped with chili crisp, sesame seeds, furikake, or pepper flakes