I’m back! Did you make a New Years Resolution? I did.
I made 2! I guess that’s where I get the nickname “Overachiever” from.
That’s not really my nickname.
My 2 New Years resolution are: 1.) to not say anything mean about anyone, And 2.) to make big moves with The Sea Salt.
Was your New Years resolution to eat more soup? Perfect! This recipe is soo silly stupid easy, and healthy. It has those delicious Asian flavors (sesame, ginger, cilantro stems) that I could literally put in anything and Miles will tell me I’m amazing.
Easy Asian Potsticker Soup
*yields a big pot of soup, enough for 4-6 servings depending on the size of your bowls!
- 1 Tbsp sesame oil
- 1 Tbsp vegetable oil
- 1.5 inch fresh ginger, peeled and minced
- 3 large garlic cloves, minced
- 5 green onions, finely chopped (white parts, except for very bottom used in the beginning of the soup, and green parts to garnish)
- 4 medium carrots, peeled and chopped
- About 10-15 brown mushrooms (I used crimini, but shitake would really be great here)
- 2 Tbsp finely chopped cilantro stems
- 8 cups chicken stock
- 1 Tsp yellow miso paste
- 15-20 frozen (but fully cooked) potstickers of any kind (I used Trader Joe’s Pork gyoza)
- 2 Tbsp Soy Sauce
- pinch of salt (just in case it needs it)
- toasted sesame seeds to garnish
- In a large stockpot over medium heat, add sesame and veggie oil and heat for about 30 seconds to 1 min. (You don’t want the oil too hot).
- Add ginger, garlic, green onion bottoms, carrots, and mushrooms and saute for about 5 minutes stirring frequently over medium heat. Don’t let the garlic burn, or really anything get too brown.
- Add cilantro stems, chicken stock, and miso.
- Increase heat to high and bring soup to a boil.
- Reduce to a simmer for 20 minutes. Carrots should soften, and soup should be pretty aromatic.
- Add frozen potstickers to soup and cook over high heat (or until heated through) for about 5-7 minutes.
- Remove from heat, add salt to taste and ladle into bowls.
- Garnish with green onions and sesame seeds.