Description
This comforting Beef Potsticker Soup is a warm and flavorful bowl perfect for cozy meals. Featuring tender beef potstickers simmered in a hearty beef broth with fresh ginger, garlic, mushrooms, and vibrant greens, it’s a delicious and satisfying dish that brings together Asian-inspired flavors with ease.
Ingredients
Scale
Soup Base
- 4 cups beef broth
- 1 tablespoon neutral oil (canola or vegetable)
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
Aromatics & Vegetables
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 green onions (scallions), thinly sliced – whites and light greens separated from dark green tops
- 4 oz cremini or shiitake mushrooms, sliced
- 1 medium carrot, thinly sliced or julienned
- 2 cups spinach or baby bok choy
Main Ingredient
- 16-20 frozen beef potstickers (about 4 servings)
Optional Garnishes
- Fresh cilantro
- Chili oil
- Extra sliced green onions (dark green tops)
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 or thinly slice the carrots to prepare all necessary ingredients before cooking.
- Sauté the Aromatics: Heat a tablespoon of neutral oil in a large pot or Dutch oven 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 the mixture is fragrant and the aromatics have softened slightly, which builds the foundation of the soup’s flavor.
- Build the Broth: Pour in the beef broth and bring the pot to a gentle simmer, making sure to scrape any browned bits stuck to the bottom of the pot. Add the sliced carrots and mushrooms to the simmering broth and cook for 5-7 minutes until the carrots become tender-crisp, allowing the vegetables to impart their flavors.
- Cook the Potstickers: Gently add frozen beef potstickers directly into the simmering broth in batches if needed to avoid overcrowding. Let them simmer for 7-10 minutes or follow package instructions, until the potstickers are fully cooked and tender.
- Add the Greens and Season: Stir in the leafy greens such as spinach or baby bok choy. Let them wilt gently in the hot broth for 1-2 minutes. Season the soup by adding soy sauce and a splash of rice vinegar, tasting and adjusting seasoning as desired.
- Finish and Serve: Remove the pot from heat and stir in a drizzle of toasted sesame oil for added depth. Ladle the soup into bowls and garnish with the reserved dark green parts of the green onions and fresh cilantro. Add chili oil on top if you prefer a spicy kick.
Notes
- Beef potstickers can be found frozen in many grocery stores or Asian markets, substitute with pork or vegetable potstickers if preferred.
- Adjust soy sauce and rice vinegar quantities based on your taste preference for saltiness and tang.
- Spinach wilts very quickly; add it last to avoid overcooking.
- For a gluten-free option, use tamari instead of soy sauce.
- Chili oil is optional but adds a nice heat layer; omit if sensitive to spice.
