This brothy potsticker soup is soothing to a scratchy throat and loaded with vegetables. Add gochujang for a spicy kick of heat, or omit it to keep the soup on the mellow side.
8vegetable potstickersI use Trader Joe's Thai vegetable gyoza
1green onionsliced (garnish)
Instructions
Bring a soup pot to a medium heat with oil.
Saute onion, garlic, carrots, and celery for a few minutes, until the onions are fragrant and becoming translucent.
Add water, bouillon, gochujang (if using), and kale to the pot and bring to a simmer.
If you prefer sturdier potstickers with more texture, cook them separately according to the package directions. I usually brown one side in a skillet with a little oil, and then flip, add a splash of water, cover, and steam them for a few minutes, until the water evaporates. If you like crunchy potstickers in the soup, air fry them at 400 degrees for 8 to 10 minutes with a spritz of oil. Stop once to shake the basket.Or if you prefer softer potstickers and less work, add them directly to the soup pot to cook with the vegetables.
Allow the soup to gently simmer for 10 minutes.
Ladle soup into four bowls. If you cooked the potstickers separately, put 2 potstickers in every bowl. Garnish each bowl of soup with spring onions. Serve hot.
Notes
If you'd prefer, you can make the soup with vegetable broth instead of water + bouillon. If you use broth, just omit the bouillon altogether.**Better Than Bouillon has a liquidy consistency similar to molasses. If you use a different type of bouillon, opt for one or two bouillon cubes instead.***Gochujang adds some spiciness to the soup. Feel free to omit or add more, depending on your proclivity for heat.