Description
This Comforting Beef Potsticker Soup blends savory beef broth with tender beef potstickers, fresh vegetables, and aromatic ginger and garlic, creating a warm, flavorful bowl perfect for any chilly day. The combination of mushrooms, carrots, and leafy greens adds freshness and texture, while toasted sesame oil and soy sauce bring an Asian-inspired depth of flavor.
Ingredients
Scale
Soup Base
- 4 cups beef broth
- 1 tablespoon neutral oil (canola or vegetable)
- 1 tablespoon fresh ginger, finely minced
- 2 cloves garlic, finely minced
- 3 green onions (scallions), sliced (separate white/light green parts and dark green tops)
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon toasted sesame oil
Vegetables
- 1 cup sliced cremini or shiitake mushrooms
- 1 cup thinly sliced or julienned carrots
- 2 cups fresh spinach or baby bok choy
Potstickers & Garnishes
- 12 frozen beef potstickers
- Fresh cilantro for garnish (optional)
- Chili oil for garnish (optional)
- Extra sliced green onions for garnish (optional)
Instructions
- Prepare Your Aromatics and Vegetables: Finely mince the ginger and garlic. Thinly slice the green onions, keeping white and light green parts separate from dark green tops. Slice mushrooms and julienne the carrots for even cooking.
- Sauté the Aromatics: Heat 1 tablespoon of neutral oil in a large pot or Dutch oven over medium heat. Add the minced ginger, garlic, and the white/light green parts of green onions. Sauté for 1-2 minutes until fragrant and slightly softened.
- Build the Broth: Pour beef broth into the pot and bring to a gentle simmer, scraping up any browned bits. Add sliced carrots and mushrooms, simmer for 5-7 minutes until carrots are tender-crisp.
- Cook the Potstickers: Add frozen beef potstickers directly into the simmering broth. Cook in batches if necessary, simmering gently for 7-10 minutes or according to package instructions until cooked through.
- Add the Greens and Season: Stir in the spinach or baby bok choy and let wilt for 1-2 minutes. Season the soup with soy sauce and a splash of rice vinegar, adjusting to taste.
- Finish and Serve: Remove pot from heat and stir in toasted sesame oil. Ladle soup into bowls and garnish with reserved green onion tops, fresh cilantro, and chili oil if desired.
Notes
- Use low-sodium soy sauce to better control the saltiness of the soup.
- Fresh or frozen potstickers can be used; just ensure cooking time is adjusted accordingly.
- For a spicier kick, add extra chili oil or fresh sliced chilies.
- You can substitute baby bok choy with other leafy greens like napa cabbage or kale.
- Leftover soup keeps well refrigerated for up to 3 days; reheat gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Keywords: beef potsticker soup, comforting soup recipe, Asian soup, easy weeknight dinner, potstickers, beef broth soup
