Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 cup sliced mushrooms
- 1 cup shredded carrots
- 2 cups baby spinach
- 1 package (about 12) frozen potstickers or dumplings
- 2 green onions, sliced
- Salt and pepper to taste
Feel free to substitute the chicken broth with vegetable broth for a vegetarian version, and if you’re looking for a bit more heat, a dash of chili flakes works wonders.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. This step always takes me back to those evenings spent in my abuela’s kitchen, where the smell of onions and garlic was synonymous with love.
- Add the minced garlic and ginger, stirring for another minute until fragrant. The aroma will fill your kitchen, evoking a sense of warmth and anticipation.
- Pour in the chicken or vegetable broth, soy sauce, and sesame oil. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Add the sliced mushrooms and shredded carrots to the pot, simmering for about 5 minutes until the vegetables are tender.
- Gently add the potstickers to the broth. Let them cook for 4-5 minutes, or until they’re heated through and tender. Be mindful not to overcrowd the pot.
- Stir in the baby spinach and let it wilt slightly. Season the soup with salt and pepper to taste.
- Ladle the soup into bowls, garnishing with sliced green onions. Serve immediately and enjoy the comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International