Ingredients
1 tablespoon olive oil
2 green onions, sliced (white and green parts separated)
4 cloves garlic, minced
1 tablespoon fresh ginger, minced
5 cups chicken or vegetable broth
2 tablespoons coconut aminos sauce (or to taste)
1 cup carrots, julienned or thinly sliced
1 1/2 cup mushrooms, thinly sliced
1 12 oz. package mini potstickers (frozen)
2 1/2 cups Napa cabbage, thinly sliced
Salt and pepper, to taste
Optional Toppings
Toasted sesame seed oil
Chili crisp or chili oil
Sriracha
Chopped cilantro
Lime wedge
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Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the white parts of the green onions and saute 2-3 minutes. Add the garlic and ginger to the pot and sauté for about 1 minute, until fragrant.
Simmer the broth: Pour in the broth, coconut aminos sauce and add the carrots and mushrooms to the pot. Simmer for 5 minutes until the vegetables begin to soften.
Add the potstickers: Gently add the frozen mini potstickers to the pot. Let them cook 2-3 minutes, until they are heated through and tender.
Add the napa cabbage: Stir in the Napa cabbage and let it wilt in the hot soup for 1-2 minutes. Taste and adjust seasonings.
Serve: Ladle (affiliate link) the soup into bowls, drizzle with toasted sesame seed oil, garnish with sliced scallion tops and extra toppings of your choice.
- Prep Time: 5
- Cook Time: 20
- Category: Soups and Stews
- Method: Stovetop
- Cuisine: Asian
