Potsticker Soup with Mushrooms & Bok Choy

Here’s a recipe for Potsticker Soup with Mushrooms & Bok Choy that’s full of flavor, nutritious, and low-carb, making it suitable for a diabetic-friendly diet. This recipe combines savory potstickers with fresh vegetables and a light broth for a hearty, satisfying soup.

Potsticker Soup with Mushrooms & Bok Choy

Ingredients:

• For the Potstickers (store-bought or homemade):
  • 12-15 potstickers (preferably low-carb or veggie-based, or use store-bought frozen ones)
• For the Soup:
  • 6 cups low-sodium chicken or vegetable broth
  • 1 tablespoon soy sauce or tamari (for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon fresh ginger, grated or minced
  • 2 garlic cloves, minced
  • 1 cup shiitake mushrooms (or your preferred mushroom variety), sliced
  • 2 cups bok choy, chopped (or baby bok choy, halved)
  • 1 medium carrot, julienned (optional, for extra crunch and color)
  • 1-2 green onions, thinly sliced (for garnish)
  • Fresh cilantro (optional, for garnish)

Instructions:

1. Cook the Potstickers: If you’re using frozen potstickers, cook them according to the package instructions (usually pan-fried and then steamed). Set them aside when done.
2. Prepare the Soup Base: In a large pot, heat the sesame oil over medium heat. Add the grated ginger and minced garlic and sauté for about 1-2 minutes until fragrant.
3. Add Broth and Seasonings: Pour in the chicken or vegetable broth, soy sauce (or tamari), and rice vinegar. Stir well to combine, then bring the broth to a simmer over medium heat.
4. Cook the Vegetables: Add the mushrooms and carrots (if using) to the broth. Let it simmer for 5-7 minutes until the mushrooms soften and the carrots begin to cook.
5. Add the Bok Choy: Stir in the bok choy and continue simmering for another 3-5 minutes, just until the bok choy wilts.
6. Add Potstickers: Gently add the cooked potstickers to the soup. Simmer for an additional 2-3 minutes, just to heat the potstickers through.
7. Serve: Ladle the soup into bowls, ensuring each has a good amount of potstickers and vegetables. Garnish with sliced green onions and fresh cilantro if desired.
8. Enjoy: Serve hot, and enjoy a comforting, nourishing bowl of potsticker soup!

Tips:

• Low-carb alternative: Use low-carb or vegetable-based potstickers, or even make homemade ones using almond flour or coconut flour for the wrappers.
• Vegetarian option: Opt for vegetable potstickers and vegetable broth for a vegetarian version of this soup.
• Flavor boost: Add a splash of chili oil or sriracha for some heat, or a sprinkle of toasted sesame seeds for extra texture and flavor.
• Storage: The soup can be stored in the fridge for 2-3 days, but note that the potstickers may soften. You can also freeze the soup, but it’s best to freeze the broth and potstickers separately for better texture upon reheating.

This Potsticker Soup with Mushrooms & Bok Choy is a delicious, flavorful meal that’s light yet filling and perfect for a cozy dinner or lunch!