Name: Comforting Potsticker Soup: A Delicious Hug in a Bowl Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 10 oz vegetable dumplings, frozen; 2 tablespoons vegetable oil; 8 oz mushrooms, sliced; 4 cloves garlic, minced; 3 scallions, chopped (white and green parts separated); 1 cup vegetable broth; 1 tablespoon miso paste; ¼ inch fresh ginger, peeled and grated; 1 tablespoon soy sauce; 1 cup spinach, roughly chopped; 1 teaspoon chili flakes (adjust to taste)

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Introduction

This comforting potsticker soup is like a warm hug in a bowl. Packed with savory mushrooms, fragrant ginger, and tender vegetable dumplings, it’s a simple yet satisfying meal perfect for cozy evenings.

A white pot filled with a clear brown broth soup containing three main layers: soft, white dumplings with a smooth texture floating on top, a mix of whole and sliced light brown mushrooms scattered throughout, and bright green spinach leaves adding color and freshness. Small orange carrot pieces and thin light green slices of scallion are interspersed among the dumplings and mushrooms. A shiny silver spoon lifts a scoop of the soup showing a dumpling surrounded by mushrooms, spinach, carrots, and scallions. The pot is set on a white marbled surface with a white speckled plate and a green bowl of scallions in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

10 oz vegetable dumplings, frozen
2 tablespoons vegetable oil
8 oz mushrooms, sliced
4 cloves garlic, minced
3 scallions, chopped (white and green parts separated)
1 cup vegetable broth
1 tablespoon miso paste
¼ inch fresh ginger, peeled and grated
1 tablespoon soy sauce
1 cup spinach, roughly chopped
1 teaspoon chili flakes (adjust to taste)

Instructions

Step 1: Heat the vegetable oil in a medium pot over medium heat.
Step 2: Add the sliced mushrooms and sauté for about 5 minutes until golden and softened. Stir in garlic, grated ginger, and the white parts of the scallions. Cook for another 1–2 minutes until fragrant.
Step 3: Add miso paste and soy sauce, stirring to coat the vegetables evenly.
Step 4: Pour in the vegetable broth and bring the soup to a gentle simmer.
Step 5: Add the frozen dumplings directly to the broth and cook according to package directions, usually about 5–7 minutes, until tender.
Step 6: Stir in the spinach and the green parts of the scallions. Cook just until the spinach wilts.
Step 7: Sprinkle chili flakes over the top and adjust seasoning with more soy sauce if needed.
Step 8: Serve hot, garnished with extra scallions or a drizzle of chili oil if desired.

Tips & Variations

Use firm mushrooms like cremini or shiitake for a richer flavor and meaty texture.
For extra protein, add tofu cubes or cooked shredded chicken before serving.
Adjust chili flakes to your spice preference or omit for a milder soup.
If miso paste is unavailable, substitute with a tablespoon of soy sauce and a teaspoon of tahini for a similar umami depth.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent dumplings from breaking apart. Avoid freezing, as dumplings may become mushy when thawed.

How to Serve

A round white plate is filled with about sixteen light beige dumplings, each folded with a soft, smooth texture and slight folds on the edges, arranged loosely in layers. Above the plate, a white bowl holds several whole white mushrooms with brown spots, showing a smooth and slightly dirty surface. To the right, a large white bowl is full of fresh, bright-green spinach leaves with smooth and slightly wrinkled textures. Around the main plate, there are small clear glass bowls containing dark soy sauce, coarse salt, and a pale ginger paste, along with whole peeled garlic cloves sitting directly on the white marbled surface. On the left side, an orange carrot and three green spring onions with white bulbs rest on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh dumplings instead of frozen?

Yes, fresh dumplings can be added to the broth and typically cook faster. Adjust cooking time according to package or recipe instructions to prevent overcooking.

Is this soup vegan?

Yes, this recipe is vegan as long as you use vegetable broth and check that your dumplings contain no animal products.