Hot and Sour Potsticker Soup
Who knew a bag of frozen potstickers could become such a fun dinner? They soak up the tangy, savory broth while making this soup hearty enough for a meal on its own. It's one of my favorite shortcuts for getting dinner on the table without sacrificing flavor.
Servings: 8 servings
Ingredients
- 2 tbsp sesame oil
- 3 tbsp chopped fresh ginger
- 2 cloves garlic minced
- 12 oz sliced mushrooms
- 6 cups vegetable broth
- 1/2 cup rice vinegar
- 1/2 cup soy sauce
- 3 tbsp sriracha sauce
- 1 cup chopped carrots or matchstick carrots
- 12 oz potstickers*
- Chopped green onion for garnish
Instructions
- Heat a large pot to medium high heat. Coat the pot with sesame oil, and add ginger, mushrooms, and garlic. Cook until mushrooms are softened (about 8 minutes).
- Add broth, vinegar, sriracha, and soy sauce. Bring to a boil and add carrots.
- Stir in potstickers, and cook for just a few minutes until potstickers are softened.
- Serve immediately and garnish with green onions.
Notes
I use vegetable potstickers for a meatless soup, but feel free to use chicken or pork!