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Potsticker Soup

What is better for the soul when one feels run down? In our house it is salty broth. Well, it used to be. Not so much anymore. Where in the past I might have driven a couple miles to get Kirk wonton soup, instead I went to the store and picked up some frozen vegan potstickers and lots of fresh veggies – like garlic and ginger. And had a bowl of not-so-salty-but-tasty broth!

The ingredient list seems long, but it isn’t complicated! And so much better tasting than the take out place……and better for us.

Potstickersoup

Potsticker Soup

Ingredients:

  • 1 Tbsp neutral vegetable oil
  • 3 large carrots, peeled and diced
  • 1 large sweet onion, peeled and diced
  • 1 bunch green onions, trimmed and thinly sliced
  • 1 head garlic, peeled and diced
  • 2″ section fresh ginger
  • ½ tsp red pepper flakes
  • 8 cups vegetable broth
  • 8 ounce can water chestnuts, drained and diced
  • 2 Tbsp sesame oil
  • 2 Tbsp soy sauce
  • Frozen potstickers (see below)

Directions:

Heat a tall saucepan over medium, add oil, carrots and onion. Cook until softened and turning golden. Add in green onions, garlic and red pepper flakes. Using a microplane grater, grate the ginger and knock into the pot (you can peel the ginger first or not, up to you). Cook for a minute or two, add in broth, water chestnuts, sesame oil and soy sauce. Let simmer while you prepare the potstickers.

Bring a large saucepan to boil. Add in 5 potstickers per person, let come back to boil, they will float to the surface. Turn down to medium and cook for 3 minutes. Gently drain.

Taste soup and decide if it needs more soy sauce – this will depend on how salty your broth is. I used a very low-sodium broth (140 mg per cup), and 2 Tbsp soy sauce was good for us, most will want it saltier. Divide the potstickers in deep bowls, ladle hot soup over and serve immediately.

Serves 4.

Notes:

I used black sesame oil which I love the smell of. I can buy it at a nearby mega-Asian grocery store, any good sesame oil will work. To keep sesame oil fresh, store it tightly sealed in the refrigerator.

I used to buy lower-sodium soy sauce until I realized awhile back it contains preservatives. Since then I have changed over to a verified gluten-free, US made one. It has only what is needed, nothing extra. Use what you like, tamari, Braggs, etc.

Wontons also work well, frozen or handmade. Vegan potstickers are often found in large natural food stores, mine were stuffed with tofu and carrots. Yum!

PS: Just don’t do what I did and accidentally knock your colander sideways and have 6 of them go into the food disposal. Yeah, that blew.

~Sarah

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Comments

  1. Looks great! I love the combo of ginger and scallions. I’ll have to check out Whole Foods’ selection of potstickers the next time I go.

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