Potsticker Mushroom Broth (Print Version)
# Ingredients:
→ Base
01 -
4 cloves of garlic, finely chopped
02 -
8 oz. of sliced mushrooms (cremini or shiitake)
03 -
2 green onions, separate green tops from white ends
04 -
2 tbsp of olive oil
05 -
1 big carrot, thinly sliced into strips
06 -
2 tbsp of fresh ginger, grated
→ Soup
07 -
3 baby bok choy, cut into quarters
08 -
6 cups of low-sodium vegetable or chicken stock
09 -
2 tbsp of toasted sesame oil
10 -
1 tsp of rice vinegar
11 -
1/2 tsp of sugar
12 -
3 tbsp soy sauce
13 -
24 oz. bag of frozen potstickers
# Instructions:
01 -
Warm up the oil and sauté the sliced mushrooms, carrot strips, and the whites of the scallions for around 5 minutes or until softened.
02 -
Mix in the ginger and garlic and let it cook briefly until it smells amazing, about 1 minute.
03 -
Pour in the broth, mix in soy sauce, sugar, and vinegar. Bring everything to a boil. Toss in quartered bok choy and frozen potstickers.
04 -
Turn down the heat to a simmer for about 5 minutes. Adjust seasoning with salt if needed, then add sesame oil. Take off the heat.
# Notes:
01 -
Top it off with chili oil, sesame seeds, furikake, or crushed pepper for extra flavor.