Spicy Potsticker Soup
Ingredients
- 2 tablespoons vegetable oil
- 1 cup shiitake mushrooms
- 2 tablespoons fresh ginger
- 3 cloves garlic,
- 1 bunch green onions
- 8 cups chicken or vegetable broth
- 2 tablespoons soy sauce
- 1/4 cup rice vinegar
- 2 teaspoons sesame oil
- 2 teaspoons Sriracha hot sauce
- 3 cup bok choy
- 16 frozen potstickers
- 2 tablespoons miso paste
- 1 tablespoon chili crisp
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Instructions
- Heat vegetable oil in a soup pot over high heat. Add mushrooms, and cook, stirring occasionally, until they start to brown, about 4 minutes.
- Stir in ginger, garlic, and white parts of sliced green onions, and cook just until fragrant, about 1 minute.
- Pour in broth and bring to a simmer. Stir in soy sauce, rice vinegar, sesame oil, and Sriracha.
- Add bok choy, green parts of sliced green onion, and frozen potstickers, and cook, stirring occasionally, until dumplings are heated through, 3 to 4 minutes.
- Just before potstickers are hot, mix miso paste with about 1/2 cup of hot broth, and stir into the soup. Turn off the heat, and stir in chili crisp. Taste for seasoning, and serve immediately.
Source
Original recipe: View Original