Potsticker Mushroom Soup (Print Version)
# Ingredients:
→ Base
01 -
2 green onions, divided into white and green, sliced thin
02 -
2 teaspoons grated ginger, use fresh for a punch of flavor
03 -
1 large carrot, julienned or thinly sliced
04 -
2 tablespoons cooking olive oil
05 -
8 oz. cremini or shiitake mushrooms, thinly sliced
06 -
4 garlic cloves, chopped up fine
→ Soup
07 -
4 bok choy, split into quarters
08 -
6 cups of vegetable or chicken broth, low in sodium
09 -
A dash of rice vinegar, about 1 teaspoon
10 -
3 tablespoons of soy sauce
11 -
1/2 teaspoon of a sweetener like sugar
12 -
1 1/2 pounds of frozen dumplings
13 -
2 tablespoons of sesame oil, toasted for richer flavor
# Instructions:
01 -
In a pot, warm up the oil and cook the mushrooms, carrot slices, and the white bits of the scallions for around 5 minutes until tender.
02 -
Toss in the garlic and ginger, cooking for 60 seconds until they’re aromatic and start to release their fragrance.
03 -
Pour the broth into the pot, along with soy sauce, vinegar, and the touch of sugar. Bring all that to a boil, then add the bok choy and the dumplings.
04 -
Let it simmer gently for five minutes. Taste and adjust salt if it feels under-seasoned. Turn off heat, then mix in the sesame oil for a little extra richness.
# Notes:
01 -
Try topping with sesame seeds, chili oil, furikake, or a pinch of red pepper flakes for some extra zing.