Asian-inspired·Main Course
Spicy Potsticker Soup
A quick and satisfying soup that 'eats like a meal,' combining savory frozen potstickers with an aromatic, spicy broth featuring shiitake mushrooms, ginger, and a splash of rice vinegar for a hot-and-sour vibe.
Prep
10m
Cook
15m
Total
25m
Serves
4
Method
- 01
Prep the vegetables: Slice the shiitake mushrooms into 1/8-inch thick slices. Separate the bok choy stems from the leaves; slice the stems 1/4-inch thick and cut the leaves into larger 1-2 inch pieces. Slice the green onions, keeping the white/light green parts separate from the dark green tops.
Watch · 0:26
- 02
Heat 1 tablespoon of oil in a soup pot over high heat. Add the mushrooms and a pinch of salt. Sauté, stirring frequently, for a few minutes until softened and beginning to brown at the edges.
Watch · 1:28
- 03
Push the mushrooms to the side and add another tablespoon of oil to the center. Add the minced garlic, ginger, and the white/light green parts of the scallions. Stir for about 1 minute until fragrant, being careful not to let the garlic burn.
Watch · 2:08
- 04
Pour in the broth and bring to a boil. Once boiling, stir in the soy sauce, rice wine vinegar, toasted sesame oil, and Sriracha. Adjust the heat to maintain a simmer.
Watch · 2:34
- 05
Add the prepared bok choy (stems and leaves), the green scallion tops, and the frozen potstickers. Gently stir and simmer for 3 to 4 minutes, or until the potstickers are heated through and the bok choy is tender.
Watch · 3:30
- 06
Turn off the heat. Place the miso paste into a ladle and partially submerge it in the hot broth, stirring within the ladle to dissolve the paste before mixing it into the pot. Stir in the chili crisp. Taste for seasoning, adding more soy sauce or salt if needed. Serve immediately garnished with extra green onions and chili crisp.
Watch · 4:46
From Chef John
“This is a soup that eats like a meal.”
“You are after all the fixers of your soup with potstickers.”
“The universe had my back.”