Potsticker Vegetable Soup
  • 6 cups chicken stock or vegetable stock
  • 2 tablespoons seasoned rice vinegar
  • 1 tablespoon soy sauce
  • 3 garlic cloves, minced
  • 2 inch piece fresh ginger root, peeled and chopped into a few large chunks
  • 1 pound frozen potstickers
  • 2 large carrots, cut into ribbons
  • 1 cup frozen peas
  • 1 cup frozen green beans
  • 2 green onions, sliced (white and light green parts only)
  • 1 tablespoon sesame oil
  • Fresh cilantro (optional)
  • In a large pot, combine stock, vinegar, soy, garlic and ginger chunks. Bring to a boil over high heat.
  • Add potstickers and carrot ribbons and return to a boil. Reduce heat to low, cover and simmer for 2 minutes. Add peas and beans and cook for one more minute, until just heated through. Remove ginger chunks and discard. Add green onions, sesame oil and garnish with cilantro, if using. Serve immediately.
  • Quick Tips
  • 1. You can easily make this a vegetarian dish by using vegetable stock and vegetable potstickers. Alternatively, you can make the dish heartier by using meat-filled potstickers or adding cooked shrimp, chicken or beef. You may need to adjust the cooking time by a few minutes if you are using meat-filled potstickers, so check the package directions.
  • 2. Make carrot ribbons by using a vegetable peeler. Once you’ve peeled off the outer layer, lay the carrot down on a cutting board and run the vegetable peeler along at an angle to create long, uniform ribbons.
  • 3. It’s fun to let kids experiment with chopsticks. Let them try to pick up the pieces of carrot, green beans or peas. It’s a great game!

Preparation time: 5 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 4

One response to “Potsticker Vegetable Soup”

  1. Sarah Thomas says:

    I absolutely loved this recipe, it was so easy and delicious! I added a little bit of fish sauce which really balanced out the soy sauce flavor. I will make this again in a heart beat. Thanks!!!

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