If you are craving a soul-warming dish that feels like a cozy hug in a bowl, then this Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe is exactly what you need. It combines tender chicken potstickers with earthy mushrooms, vibrant spinach, and a zesty pop of fresh ginger for a delightful fusion of flavors and textures. Whether you are looking for a quick weeknight meal or something special to impress friends, this soup hits all the right notes—comforting, nutritious, and utterly delicious.
Ingredients You’ll Need
This recipe calls for a handful of simple but impactful ingredients that come together effortlessly to create a balanced and flavorful soup. Each ingredient plays its own role, from bringing umami tones to brightening the dish with freshness and subtle warmth.
- Toasted sesame oil: Adds a nutty aroma that enhances the soup’s depth and invites you in with every sniff.
- White mushrooms: Their earthy, meaty texture perfectly complements the lighter elements like spinach and broth.
- Scallions: Provide a mild onion flavor and fresh crunch, plus the greens double as a gorgeous garnish.
- Kosher salt: Essential for seasoning and bringing out the natural flavors of vegetables and broth.
- Carrot: Adds a touch of sweetness and vibrant color to brighten the bowl.
- Garlic: Infuses the soup with savory warmth and a hint of pungency that wakes up your palate.
- Grated ginger: Delivers a spicy, fresh zing that lifts the entire soup perfectly.
- Chicken bone broth: The rich, savory base that ties everything together with comforting depth and nourishment.
- Soy sauce or tamari: Boosts umami and a subtle salty kick that enhances all ingredients.
- Frozen chicken potstickers: Convenient, flavorful pockets of juicy filling that make this soup truly special and filling.
- Baby spinach: Adds a pop of bright green and a gentle earthiness, which softens just enough in the hot broth.
- Chili crisp (optional): For those who love a touch of heat and crunch to finish off their bowl with excitement.
How to Make Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe
Step 1: Sauté the Vegetables
Start by heating your soup pot over medium-high heat and add the toasted sesame oil. Once shimmering, toss in the sliced mushrooms, diced scallions, diced carrot, and a pinch of kosher salt. Cook everything for about 8 minutes until the vegetables soften and start to caramelize slightly. This step builds a rich base of flavor that’s key to this soup’s heartwarming taste.
Step 2: Add Aromatics
Now stir in the finely grated garlic and ginger. These fresh aromatics infuse the oil and softened veggies with their bold, invigorating scents. Cook them just about a minute until you can smell their fragrance fill the kitchen—this means you’re on the right track.
Step 3: Pour in Broth and Simmer
Pour in the chicken bone broth and add the soy sauce or tamari. Give everything a good stir and bring the soup to a boil. Then lower the heat to a gentle simmer. Let the carrots cook for about 5 minutes until tender, allowing the flavors to meld and develop complexity.
Step 4: Add Potstickers and Spinach
Raise the heat to medium-high and carefully nestle the frozen potstickers into the bubbling broth. Let them cook for 6 to 8 minutes until they are heated through and slightly tender. In the final minute, add the baby spinach, stirring gently until it wilts into the soup’s warmth and softens just right.
How to Serve Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe
Garnishes
A simple garnish of thinly sliced green parts of the scallions adds freshness and a mild crunch that perfectly complements the silky broth and soft dumplings. A spoonful of chili crisp on top offers a spicy, crunchy contrast that wakes up every spoonful, but it’s totally optional depending on your spice preference.
Side Dishes
Serve this soup with a side of steamed jasmine rice or light pickled vegetables to balance the richness. A plate of crispy spring rolls or a refreshing cucumber salad also pairs beautifully, making for a well-rounded, satisfying meal that feels both light and filling.
Creative Ways to Present
For a beautiful presentation, ladle the soup into shallow bowls and arrange the potstickers so they peek enticingly through the broth. Scatter the spinach evenly and finish with a sprinkle of scallion greens and a drizzle of chili crisp oil for color and texture. Adding a wedge of lime on the side lets guests add a hint of brightness as they desire.
Make Ahead and Storage
Storing Leftovers
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Since the potstickers soak up broth over time, it’s best to keep the soup and potstickers slightly separated if possible and combine when reheating to preserve texture.
Freezing
For longer storage, freeze the soup without the potstickers. Store in freezer-safe containers for up to 2 months. When ready to eat, thaw overnight and add freshly cooked or reheated potstickers before serving, keeping textures fresh and delightful.
Reheating
Warm the soup gently on the stove over low to medium heat until hot. Add fresh spinach and cooked potstickers during reheating to maintain their perfect tenderness and avoid sogginess. A quick reheat ensures everything stays vibrant and delicious.
FAQs
Can I use vegetable broth instead of chicken broth?
Absolutely! While chicken bone broth provides a richer, deeper flavor, vegetable broth works wonderfully for a vegetarian twist and keeps the soup light and fresh.
Are there gluten-free potstickers I can use?
Yes! Many brands offer gluten-free potstickers made with alternative flours, such as Feel Good Foods. They hold up well in soup and are perfect for those avoiding gluten.
Can I make this soup vegan?
To make this Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe vegan, swap the chicken broth for a hearty vegetable broth and choose vegetable or tofu-filled potstickers. The flavors remain beautifully balanced.
How spicy will the soup be with chili crisp?
The chili crisp adds a gentle heat and texture but not overwhelming spice. If you prefer less heat, start with a small amount and adjust to taste—it’s all about personal preference.
Can I prepare parts of this soup ahead of time?
Definitely! You can sauté the vegetables and prepare the broth base up to a day ahead. Just refrigerate and combine with potstickers and spinach when ready to serve for quick meal prep.
Final Thoughts
Sharing this Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe feels like passing along a warm secret that never fails to impress and satisfy. It’s cozy, inviting, and surprisingly easy to pull together, perfect for any night you want something nourishing with a touch of elegance. I can’t wait for you to give it a try and make it your new favorite go-to soup.
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Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This comforting Potsticker Soup combines tender chicken potstickers with vibrant vegetables and flavorful broth for a warm, satisfying meal. Perfect as a quick weeknight dinner, it features sautéed mushrooms, carrot, scallions, and spinach simmered in rich chicken bone broth, accented with toasted sesame oil and ginger for an aromatic touch.
Ingredients
Soup Base
- 2 teaspoons toasted sesame oil
- 6 ounces white mushrooms, sliced
- ½ cup scallions (whites and light green parts, diced, greens reserved for garnish)
- ¼ teaspoon kosher salt
- 1 small carrot, peeled and diced
- 3 cloves garlic, grated or chopped
- 1 teaspoon grated ginger
- 4 cups chicken bone broth
- 1 teaspoon low sodium soy sauce or tamari
- 2 cups baby spinach, stems removed
Potstickers
- 20 frozen chicken potstickers (or gluten-free potstickers such as Feel Good Foods)
For Serving
- Chili crisp (optional)
- Scallion greens for garnish
Instructions
- Prepare the Vegetables: Heat a medium Dutch oven or soup pot over medium-high heat and add the toasted sesame oil. Add the sliced mushrooms, diced scallions (whites and light green parts), diced carrot, and ¼ teaspoon kosher salt. Stir to combine and cook until the vegetables are softened and fragrant, about 8 minutes.
- Add Aromatics: Stir in the grated garlic and ginger, cooking for about 1 minute until aromatic. This step enhances the depth of flavor in the soup.
- Add Broth and Simmer: Pour in the chicken bone broth and add the low sodium soy sauce or tamari. Stir well and bring the soup to a boil. Once boiling, reduce heat to low and simmer gently for 5 minutes until the carrots are tender.
- Cook the Potstickers and Spinach: Turn the heat back to medium-high and add the frozen potstickers to the simmering soup. Cook uncovered for 6 to 8 minutes, stirring occasionally, until the potstickers are cooked through and starting to float. In the final minute, add the baby spinach to the pot and stir until just wilted.
- Serve the Soup: Ladle the soup into individual bowls. Garnish with the reserved scallion greens and, if desired, a spoonful of chili crisp for a spicy kick. Serve hot and enjoy the comforting flavors.
Notes
- For a vegetarian version, substitute chicken bone broth and potstickers with vegetable broth and vegetarian dumplings.
- Using frozen potstickers reduces prep time and adds convenience.
- Adjust soy sauce to taste for saltiness, especially if using salted broth.
- Chili crisp adds heat and texture but is optional depending on your spice preference.
- If gluten is a concern, use gluten-free tamari and gluten-free dumplings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
