Frozen Potsticker Soup

Frozen potstickers make this soup so easy. Add mushrooms, carrot, ginger and a handful of spinach, then finish with scallions and chili crisp.

Recipe by Stuart O’Keeffe.

Serves 4

Ingredients

• 1 tablespoon sesame oil
• 4 scallions, sliced, whites and greens separated
• 3 garlic cloves, minced
• 1 tablespoon ginger paste or fresh ginger
• 8 ounces mushrooms, sliced
• 1 large carrot, thinly sliced
• 8 cups chicken broth
• 4 tablespoons soy sauce, plus more to taste
• 2 tablespoons rice vinegar, plus more to taste
• 1 teaspoon toasted sesame oil
• 1 teaspoon chili crisp, plus more to serve
• 12–16 frozen chicken potstickers
• 2 cups baby spinach
• Lime wedges, for serving

Method

1. Heat the sesame oil in a large pot. Add the scallion whites, garlic, ginger, mushrooms and carrot. Cook for 4 minutes.
2. Add the chicken broth, soy sauce, rice vinegar, toasted sesame oil and chili crisp. Simmer for 7–8 minutes.
3. Add the frozen potstickers. Gently simmer according to the package directions, usually 5–7 minutes. Do not boil.
4. Stir in the spinach. Taste and add more soy sauce or rice vinegar as needed.
5. Serve with the scallion greens, chili crisp and lime wedges.

Watch the original Instagram reel.