Description
This Easy Creamy Potsticker Soup is a comforting blend of rich, creamy broth infused with garlic, ginger, and miso, paired with tender vegetable potstickers. Topped with silken tofu, wilted spinach, and a drizzle of Sichuan Chili Crisp, it’s the perfect bowl of cozy, flavorful goodness for any day of the week.
Ingredients
Scale
For the Soup:
- 1 tablespoon sesame oil
- 2 garlic cloves, minced
- 1 inch ginger root, minced or grated
- 1 small onion, grated or minced
- ½ tablespoon vegetable stock paste
- 1 tablespoon miso paste
- ½ cup coconut cream
- 2 ½ cups water
- 2 tablespoons Fly by Jing Zhong Sauce
- 10 frozen vegetable potstickers
For the Toppings:
- 150–200 g silken or soft tofu, cubed
- 2 cups spinach, wilted
- Fly by Jing Sichuan Chili Crisp
- 1 bunch green onions, chopped
- White or black sesame seeds
Instructions
- Prepare the Aromatics:
Heat sesame oil in a medium pot over medium heat. Add minced garlic, grated ginger, and onion, sautéing for 3-4 minutes until softened and fragrant. - Build the Broth:
Stir in vegetable stock paste, miso paste, coconut cream, and Fly by Jing Zhong Sauce. Gradually pour in water while stirring to create a smooth, rich broth. - Cook the Potstickers:
Bring the broth to a gentle simmer over medium-high heat. Add the frozen vegetable potstickers and reduce the heat to medium-low. Let the potstickers cook for 5-7 minutes, or until tender and fully cooked. - Prepare the Toppings:
In a separate pan, wilt the spinach over low heat and set aside. Cube the silken tofu and chop green onions for garnish. - Finalize the Soup:
Taste the broth and adjust seasoning if needed. Remove the pot from heat and gently stir in the cubed silken tofu. - Serve:
Ladle the soup into bowls, ensuring each portion includes a few potstickers. Top with wilted spinach, a drizzle of Sichuan Chili Crisp, chopped green onions, and sesame seeds. Serve immediately and enjoy!
Notes
- Customizable Toppings: Feel free to add shredded carrots, bean sprouts, or a soft-boiled egg for extra flavor and texture.
- Adjust Spice Level: Add more or less Sichuan Chili Crisp to suit your heat preference.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop.
- Coconut Cream Substitute: If you don’t have coconut cream, use full-fat coconut milk or heavy cream.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: Asian