Description
This Comforting Beef Potsticker Soup is a flavorful and warming bowl perfect for any day. Tender beef potstickers simmered in a savory beef broth with fresh ginger, garlic, mushrooms, and crisp vegetables come together for a hearty, delicious meal. Enhanced with soy sauce, toasted sesame oil, and optional chili oil and cilantro, this soup offers a delightful balance of umami and spice.
Ingredients
Scale
Soup Base and Aromatics
- 1 tablespoon neutral oil (canola or vegetable)
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 4 green onions (scallions), sliced, white and light green parts separated from dark green tops
- 6 cups beef broth
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 frozen beef potstickers
Seasonings and Garnishes
- 2 tablespoons low-sodium soy sauce (adjust to taste)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- Fresh cilantro (optional, for garnish)
- Chili oil (optional, for garnish)
- Extra sliced green onions (dark green tops, for garnish)
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 julienne or thinly slice the carrots to have all ingredients ready.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the minced ginger, garlic, and the white and light green parts of the green onions. Sauté for 1-2 minutes until the mixture becomes fragrant and slightly softened.
- Build the Broth: Pour the 6 cups of beef broth into the pot, bring it to a gentle simmer, and scrape any browned bits from the bottom for extra flavor. Add the sliced carrots and mushrooms and let them simmer for 5-7 minutes until the carrots are tender-crisp.
- Cook the Potstickers: Carefully add the frozen beef potstickers directly into the simmering broth. If necessary, do this in batches to avoid overcrowding. Let them simmer gently for 7-10 minutes, or according to the package instructions until they are cooked through.
- Add the Greens and Season: Stir in the spinach or baby bok choy and allow them to wilt for 1-2 minutes. Season the soup by adding soy sauce and rice vinegar, adjusting the amounts to your taste preference.
- Finish and Serve: Remove the pot from heat and stir in a teaspoon of toasted sesame oil. Ladle the soup into bowls and garnish with the reserved dark green parts of the green onions and fresh cilantro. Add chili oil if you like a spicy kick.
Notes
- You can substitute beef potstickers with pork or vegetable ones if preferred.
- If you like a spicier soup, increase the amount of chili oil or add fresh chili flakes.
- Use low-sodium broth and soy sauce to control salt levels, especially if you are watching sodium intake.
- For a gluten-free version, ensure potstickers and soy sauce are gluten-free, or substitute tamari for soy sauce.
- Leftover soup can be stored in the refrigerator for up to 2 days; potstickers may become softer upon reheating.
