Description
This Comforting Beef Potsticker Soup is a warm and flavorful bowl perfect for cozy meals. Combining tender beef potstickers with a savory beef broth enhanced by fresh ginger, garlic, mushrooms, and vibrant greens, it delivers a satisfying and aromatic experience. The subtle tang from rice vinegar and richness from toasted sesame oil complete this deliciously balanced soup that’s quick and easy to prepare.
Ingredients
Scale
Soup Base
- 4 cups beef broth
- 1 tablespoon neutral oil (canola or vegetable oil)
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 green onions (scallions), sliced and separated (white/light green parts and dark green tops)
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup thinly sliced or julienned carrots
- 2 cups spinach or baby bok choy
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
Potstickers
- 16 frozen beef potstickers
Garnishes (optional)
- Fresh cilantro leaves
- Chili oil
- Extra sliced dark green parts of green onions
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 the mushrooms and julienne the carrots.
- Sauté the Aromatics: In a large pot or Dutch oven, heat a 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 1-2 minutes until fragrant and slightly softened, releasing their flavors.
- Build the Broth: Pour the beef broth into the pot and bring to a gentle simmer. Scrape up any browned bits from the bottom for extra flavor. Add the sliced carrots and mushrooms and simmer for 5-7 minutes until the carrots are tender-crisp.
- Cook the Potstickers: Carefully add the frozen beef potstickers into the simmering broth, cooking in batches if needed. Let them simmer gently for 7-10 minutes or until cooked through according to package instructions. They should be tender and hot in the center.
- Add the Greens and Season: Stir in the spinach or baby bok choy and cook for 1-2 minutes until wilted. Season the soup with soy sauce and rice vinegar, tasting and adjusting the quantities as preferred for balanced savoriness and acidity.
- Finish and Serve: Remove the pot from heat and drizzle toasted sesame oil into the soup for a rich, nutty aroma. Ladle the soup into bowls and garnish with reserved dark green onion tops, fresh cilantro, and chili oil if desired for a touch of heat and freshness.
Notes
- To save time, you can use pre-minced ginger and pre-sliced mushrooms.
- Adjust soy sauce and rice vinegar amounts to your taste preference for saltiness and tang.
- Spinach wilts quickly, so add it last to keep it vibrant and fresh.
- If you prefer a vegetarian version, substitute beef broth and potstickers with vegetable broth and mushroom or tofu potstickers.
- Chili oil adds heat but can be omitted for a milder soup.
