Description
You’ll love this dumpling soup (aka potsticker soup) for the same reasons I do. It’s super fast, made with basic ingredients, and it’s got major flavor!
Ingredients
Units
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- 4 tsp. minced ginger
- 4 green onions (leave white and green parts separate)
- 1 Tbsp. sesame oil
- 8 cups chicken bone broth
- 24 oz. dumplings
- 6 cups baby spinach
- soy sauce, toasted sesame oil, and chili oil for serving
Instructions
- Heat sesame oil in a soup pot or dutch oven. When hot add ginger and white parts of green onion. Let sizzle until fragrant, about 1 minute.
- Pour in bone broth and bring to a boil. (Cover pot to help speed up the process.)
- Stir in dumplings and cook for 2 minutes.
- Stir in spinach and cook until wilted.
- Garnish with a drizzle of sesame oil, hot chili oil, and sliced green onions.
Notes
- Storage: Store leftovers in the refrigerator for up to 3 days. Reheat soup in the microwave or in a saucepan on the stove.
- Ingredient notes: Look for small dumplings (also called potstickers and wontons, see above!) that fit on a spoon. Fresh ginger gives the best flavor, but frozen or tubed ginger will also work well as a shortcut.
- Prep ahead: Prep all vegetables and aromatics ahead of time, then the soup comes together in minutes.
- Helpful tools: A large pot or Dutch oven works best for cooking everything together comfortably.
- Serve with: Steamed rice, crispy noodles, or additional soy sauce and chili oil on the side for customization.