Description: A quick and comforting soup made with tender dumplings, a ginger-garlic broth, and fresh vegetables — ready in 30 minutes using store-bought potstickers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
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10–12 frozen dumplings or potstickers
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6 cups low-sodium chicken or vegetable broth
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3 cloves garlic, minced
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1 tbsp fresh ginger, grated
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2 tbsp soy sauce
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1 tsp sesame oil
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1 cup mushrooms, sliced
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1 large carrot, thinly sliced
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1–2 baby bok choy, chopped
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Green onions, sliced (for garnish)
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Chili oil or red pepper flakes (optional)
Instructions
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Heat oil in a pot. Sauté garlic and ginger for 1–2 minutes.
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Add broth, soy sauce, and bring to a simmer.
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Stir in mushrooms, carrots, and bok choy. Simmer 5–7 minutes.
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Add frozen dumplings and simmer another 5–7 minutes until cooked through.
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Stir in sesame oil. Taste and adjust seasoning.
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Ladle into bowls. Garnish with green onions and chili oil if desired.