Easy Creamy Potsticker Soup
Ingredients
The soup base
-
1
tbsp
sesame oil
-
2
cloves
garlic, minced
-
1
inch
ginger root, minced or grated
-
1
small
onion, grated or minced
-
½
tbsp
vegetable stock paste
-
1
tbsp
miso paste
-
½
cup
coconut cream
-
2½
cups
water
-
10
pieces
frozen vegetable potstickers
The toppings
-
150-200
g
silken / soft tofu, cubed
-
to taste
Fly by Jing Sichuan Chili Crisp
-
1
bunch
green onions, chopped
-
to taste
white or black sesame seeds
-
2
cups
spinach, wilted
-
1
tbsp
Fly by Jing Zhong Sauce
Instructions
- Heat sesame oil in a medium pot over medium heat and sauté garlic, ginger, and onion until softened.
- Add vegetable stock paste, miso, coconut cream, and Zhong sauce, stirring to combine, then pour in water and whisk to combine.
- Bring the mixture to a simmer over medium-high heat, then add frozen vegetable dumplings and cook for 5-7 minutes or until done.
- While the soup is simmering, wilt spinach in a small frying pan and set aside.
- Taste the soup and adjust seasoning as necessary after dumplings are cooked.
- Remove the soup from heat and stir in silken tofu.
- Serve topped with Sichuan Chili Crisp, green onions, sesame seeds, and wilted spinach.
Nutrition Facts (estimated)
Servings
2
Calories
497
Total fat
19.7g
Total carbohydrates
31.5g
Total protein
20.9g
Sodium
1356.8mg
Cholesterol
24.7mg
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