Easy Vegetable Gyoza Soup (Potsticker)
This super simple, semi-homemade veggie dumpling soup comes together in about 15 minutes in ONE POT! Savory and satisfying, it is comfort food at its easiest.
Ingredients
- 3-4 cups vegetable broth I use bouillon paste, or else part miso part veggie broth, see Substitutions section above
- 1 teaspoon ginger grated or very finely chopped
- 4 cups mixed vegetables, chopped like carrots, celery, cabbage, broccoli, cauliflower, spinach, kale, peppers, mushrooms
- 1 cup diced tofu can use plain, baked, or air fried
- 1 pound frozen vegetable dumplings must be able to cook by steaming- check packaging; see note below if usinf fresh dumplings
- optional toppings include fresh cilantro, fresh jalapeno, sriracha, or garlic chili sauce
Instructions
- In a large pot or pan that has a lid, combine 1 cup veg broth, ginger, and veggies (except quick cooking veggies* like greens or boy choy, those can go in later). Bring to boil, and then reduce heat to medium. Cook for about 2-3 minutes until veggies start to soften.
- If using frozen dumplings, add into pot with veggies, spacing them apart from each other to avoid sticking. See photos above recipe card. It is okay if dumplings are on top of veggies. Only add more broth if the first cup has evaporated, as dumplings steam best with just a small amount of liquid.
- Bring broth to boil. Lower heat to medium-low. Then cover and steam until heated through, about 3 more minutes.
- Add tofu, quick cooking veggies (greens or bok choy, and fresh dumplings if using instead of frozen), and additional broth to desired liquid level for soup (2-3 more cups). Turn up heat to medium and cover just to warm broth through. Be careful not to boil the cooked dumplings.
- Ladle into bowls, add optional toppings, and serve.
Notes
*Add quick cooking vegetables, like spinach and bok choy, later in step 4. If using fresh dumplings, also add them in at step 4, as they will cook more quickly than frozen ones.
If doubling the recipe, consider using 2 pots to allow room for dumplings to steam without sticking together.
Store leftovers in fridge for up to 5 days. Broth with veggies can be frozen for up to 6 months (but dumplings are not likely to hold up).
Nutrition
Calories: 365kcalCarbohydrates: 55gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 0mgSodium: 1263mgPotassium: 280mgFiber: 6gSugar: 8gVitamin A: 924IUVitamin C: 91mgCalcium: 159mgIron: 3mg
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