Potsticker Soup

I had a lot of my New Fave Stock hanging around, so I thought about trying something different with it, like, grab a bag of potstickers from the freezer and the toasted sesame oil from the fridge and make a classic potsticker soup.


And, mebbe surprisingly, it is pretty much a snap to toss together, even if you’re using commercial chicken stock instead of home made turkey stock.

•1 tbsp sesame oil
•2 tbsp minced, fresh ginger
•4 garlic cloves, minced
•1/2 bag coleslaw mix
•6 cups chicken stock
•3 tbsp reduced sodium Tamari
•1/2 tsp sea salt
•1.5 lb bag frozen potstickers
•Thinly sliced scallions
•Sliced chives

Add the sesame oil in a large pot over medium heat, then add the ginger and garlic and cook, stirring often, until aromatic, about three minutes.

Stir in the coleslaw mix and cook, tossing the mixture, until the cabbage is wilted, about six minutes more.

Add the stock, Tamari, and sea salt, bring to a boil, and let simmer for four minutes.

Stir in the potstickers ( you do not need to thaw them), bring the soup back to a boil and simmer for four minutes more.

Serve topped with scallions and chives.

You might could add a squeeze of fresh lime juice, just for kicks.

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