𝐈𝐧𝐠𝐫𝐞𝐝𝐢𝐞𝐧𝐭𝐬:
12 potstickers (store-bought or homemade)
2 tablespoons sesame oil
4 cups vegetable broth
2 cups water
1 cup shiitake mushrooms, sliced
1 cup bok choy, chopped
1 tablespoon soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon rice vinegar
1/2 teaspoon chili flakes (optional)
2 green onions, sliced
Fresh cilantro for garnish
Salt and pepper to taste
𝗗𝗶𝗿𝗲𝗰𝘁𝗶𝗼𝗻𝘀:
Heat sesame oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1-2 minutes until fragrant.
Add the sliced shiitake mushrooms to the pot and cook for about 3-4 minutes, or until they begin to soften.
Pour in the vegetable broth and water, and bring the mixture to a boil.
Once boiling, add the soy sauce, rice vinegar, and chili flakes. Stir to combine.
Gently drop in the potstickers and cook for 5-7 minutes, or until they float to the top and are heated through.
Add the chopped bok choy and cook for an additional 2 minutes until the bok choy is tender.
Taste and adjust seasoning with salt and pepper as needed.
Ladle the soup into bowls, garnish with sliced green onions and fresh cilantro. Serve immediately.
𝗦𝘂𝗺𝗺𝗮𝗿𝘆:
⏰ Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Servings: 4 servings
Kcal: 210 kcal
