Description
This Comforting Beef Potsticker Soup is a warm and flavorful bowl perfect for chilly days. Featuring tender beef potstickers simmered in a savory beef broth infused with fresh ginger, garlic, and vibrant vegetables, this recipe balances hearty and fresh flavors. With its easy stovetop method and customizable garnishes like chili oil and cilantro, it’s an inviting, quick-to-make soup that satisfies cravings and warms the soul.
Ingredients
Scale
Soup Base and Aromatics
- 1 tablespoon neutral oil (canola or vegetable)
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 green onions (scallions), white and light green parts thinly sliced, plus extra for garnish
- 6 cups beef broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
Vegetables
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup thinly sliced or julienned carrots
- 2 cups fresh spinach or baby bok choy
Protein
- 24 frozen beef potstickers (about 6 per serving)
Optional Garnishes
- Fresh cilantro leaves
- Chili oil
- Extra sliced green onions (dark green tops)
Instructions
- Prepare Your Aromatics and Vegetables: Finely mince the fresh ginger and garlic. Thinly slice the green onions, separating the white and light green parts from the darker green tops reserved for garnish. Slice the mushrooms and carrots thinly or julienned.
- Sauté the Aromatics: Heat a large pot or Dutch oven over medium heat and add 1 tablespoon of neutral oil. Add the minced ginger, garlic, and the white and light green parts of the green onions to the pot. Sauté for 1-2 minutes until the mixture becomes fragrant and the aromatics soften.
- Build the Broth: Pour in 6 cups of beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon. Bring the broth to a gentle simmer. Add the sliced carrots and mushrooms and simmer for 5-7 minutes, or until the carrots are tender but still have a slight crispness.
- Cook the Potstickers: Add frozen beef potstickers directly into the simmering broth. If needed, add them in batches to avoid overcrowding. Let them simmer gently for 7-10 minutes or according to package instructions until the potstickers are fully cooked and tender.
- Add the Greens and Season: Stir in the spinach or baby bok choy and allow the leafy greens to wilt for 1-2 minutes. Season the soup with 2 tablespoons of low-sodium soy sauce and 1 tablespoon of rice vinegar, adjusting these to your taste preferences.
- Finish and Serve: Remove the pot from heat and stir in 1 teaspoon of toasted sesame oil for a nutty aroma. Ladle the soup into bowls, garnishing each serving with the reserved dark green parts of the green onions and fresh cilantro leaves. Add chili oil if you prefer a spicy kick.
Notes
- For a vegetarian version, substitute beef broth with vegetable broth and use vegetable or tofu potstickers.
- Adjust soy sauce and rice vinegar amounts to taste for balancing saltiness and acidity.
- Adding chili oil enhances heat but can be omitted for a milder soup.
- Be careful not to overcrowd the potstickers when cooking to avoid sticking together.
- Use fresh spinach or baby bok choy depending on availability and preference.
