Description
Hearty potsticker noodle soup blends Chinese culinary traditions with comforting broth and delicate dumplings. Ginger, garlic, and green onions elevate this bowl, offering warmth and depth that will satisfy you completely.
Ingredients
Scale
- 6 cups (1.4 liters) chicken or vegetable broth
- 8 oz (226 g) noodles (such as udon or rice noodles)
- 12–16 frozen potstickers
- 1 cup (237 ml) bok choy or spinach, chopped
- 1 carrot, julienned
- 2 tbsps (30 ml) soy sauce
- 2 garlic cloves, minced
- 1-inch piece of fresh ginger, sliced thin
- 1 tbsp (15 ml) rice vinegar
- 1 tsp (5 ml) sesame oil
- 2 green onions, chopped (for garnish)
- 1 tbsp (15 ml) hoisin sauce
- 1 tbsp (15 ml) chili paste (for spice)
Instructions
- Sear Potstickers: Heat a large skillet over medium-high flame with a thin oil layer. Arrange frozen potstickers in a single layer, cooking 2-3 minutes per side until golden and crispy. Remove and set aside.
- Aromatic Base: In a spacious pot, heat sesame oil and sauté minced garlic and ginger until fragrant, releasing their intense flavors and creating a robust foundation for the broth.
- Broth Composition: Pour chicken or vegetable broth, then whisk in soy sauce, rice vinegar, hoisin sauce, and chili paste. Simmer for 5-7 minutes, allowing seasonings to meld and develop a complex flavor profile.
- Noodle Integration: Add noodles to the simmering broth, cooking until perfectly tender according to package instructions. Incorporate bok choy or spinach and julienned carrots, letting vegetables soften and contribute their natural sweetness.
- Final Assembly: Gently reintroduce pan-fried potstickers into the bubbling soup, warming them through and allowing them to absorb the rich, layered flavors. Serve immediately, ensuring each portion captures the soup’s harmonious blend of textures and tastes.
Notes
- Crisp Potsticker Technique: Pan-fry frozen potstickers before adding to soup for enhanced texture and golden-brown edges that provide a delightful crunch.
- Flavor Layering Strategy: Build depth by sautéing aromatics like garlic and ginger in sesame oil before introducing broth, which allows essential oils to release maximum flavor.
- Sauce Balance Tip: Adjust soy sauce, rice vinegar, and chili paste proportions to create a personalized broth profile that suits individual taste preferences.
- Vegetable Timing Trick: Add delicate vegetables like bok choy or spinach near the end of cooking to maintain vibrant color, crisp texture, and prevent overcooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 5
- Calories: 300
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 0 mg