Easy Potsticker Soup with Mushrooms (25 Minutes)
Warm up with an easy potsticker soup loaded with mushrooms and bok choy in a ginger-garlic broth. Ready in 25 minutes with freezer staples.
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Cooking tools:
- Pot
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Spoon
- Ladle
- Mixing bowl
- Measuring spoon
- Airtight container
- Refrigerator
Ingredients
- 1 tablespoon olive oil or neutral oil
- 8 oz (225 g) shiitake mushrooms, stems removed and sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 5 scallions, thinly sliced, white and green parts separated
- 6 cups (1.4 L) low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 14 oz (400 g) frozen potstickers (pork, chicken, or vegetable)
- 4 cups (120 g) baby bok choy, leaves separated
- 1 teaspoon toasted sesame oil
- Freshly ground black pepper
- 1 tablespoon chili crisp
- 1 teaspoon toasted sesame seeds
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