Comforting Beef Potsticker Soup: Delicious Bowl of Warmth Recipe
This comforting Beef Potsticker Soup is a flavorful and warming bowl perfect for chilly days. It features tender beef potstickers simmered in a savory beef broth enriched with fresh ginger, garlic, mushrooms, and crisp vegetables. Enhanced with soy sauce, rice vinegar, and toasted sesame oil, this soup offers a delicious balance of umami, freshness, and subtle spice, making it an ideal meal for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Low Salt
Ingredients
Scale
Soup Base and Aromatics
- 1 tablespoon neutral oil (canola or vegetable oil)
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 green onions (scallions), sliced – separate white/light green parts and dark green tops
- 6 cups beef broth
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon 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
Main Ingredient
- 20–24 frozen beef potstickers
Optional Garnishes
- Fresh cilantro leaves
- Extra sliced green onions (dark green tops reserved)
- Chili oil to taste
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. Slice your mushrooms and carrots into thin pieces for even cooking.
- Sauté the Aromatics: In a large pot or Dutch oven, heat 1 tablespoon of neutral oil over medium heat. Add the minced ginger, garlic, and the white and light green parts of the green onions. Sauté for 1 to 2 minutes until fragrant and slightly softened, building a flavorful base for the broth.
- Build the Broth: Pour in 6 cups of beef broth and bring to a gentle simmer while scraping up any browned bits from the pot bottom. Add the sliced carrots and mushrooms, simmering for about 5 to 7 minutes until the carrots become tender-crisp, imparting sweetness and umami to the broth.
- Cook the Potstickers: Carefully add the frozen beef potstickers directly into the simmering broth, cooking them in batches if necessary to avoid overcrowding. Let them gently simmer for 7 to 10 minutes, or according to package instructions, until fully cooked and tender.
- Add the Greens and Season: Stir in 2 cups of fresh spinach or baby bok choy leaves and allow them to wilt in the hot broth for 1 to 2 minutes. Season the soup with 1 tablespoon low-sodium soy sauce and 1 teaspoon rice vinegar, adjusting the amounts to your taste preference for a balanced flavor.
- Finish and Serve: Remove the pot from heat and stir in a drizzle (about 1 teaspoon) of toasted sesame oil for a nutty aroma. Ladle the soup into bowls and garnish with the reserved dark green parts of the green onions and fresh cilantro leaves. Add chili oil if desired for a spicy kick.
Notes
- For best results, do not thaw potstickers before cooking; add them frozen to the simmering broth.
- Adjust vegetables based on seasonality or personal preference; zucchinis or snow peas can be good alternatives.
- Use low-sodium soy sauce to better control the saltiness of the soup.
- If fresh ginger or garlic is unavailable, ginger powder and garlic powder can be used sparingly.
- Leftover soup can be refrigerated for up to 2 days; reheat gently to avoid overcooking the potstickers and greens.
Keywords: beef potsticker soup, comforting soup, Asian soup, beef broth soup, easy soup recipe
