• Frozen potstickers: Dumplings are the star of this soup, so choose your favorites! We typically make ours with vegetable gyoza, but feel free to use whatever variety of dumplings (gyoza or wontons) that you prefer.
• Mushrooms: I recommend using shiitake mushrooms, thinly sliced, which add such a delicious depth of umami flavor to the broth. That said, if you are unable to find shiitakes, baby bella or white mushrooms will work just fine in this recipe too.
• Baby bok choy: I really love the fresh flavor and gentle crunch that baby bok choy leaves add to this soup, plus they add such a lovely pop of green color! If bok choy isn’t your thing, a few handfuls of fresh baby spinach would work well here too.
• Scallions: We will make use of both the white and green parts of the scallions for this recipe, sautéing the white parts with the garlic and ginger, then topping the soup with the green parts for garnish. I highly recommend adding a generous handful to garnish each bowl, as the texture and bright flavor really liven up this soup!
• Fresh garlic and ginger: With such a simple broth, fresh garlic and ginger are essential aromatics here to liven things up. I recommend a generous amount of both!
• Vegetable broth: Again, with such a simple broth, I recommend using a good-quality vegetable broth (or chicken broth) that you love for this soup.
• Soy sauce: We will add a hint of soy sauce for extra umami and saltiness, which always brings out the best flavor in potstickers.
• Toasted sesame oil: Finally, I recommend finish the soup with a drizzle of toasted sesame oil. Its nutty richness complements all of these flavors beautifully. Please note that a little sesame oil goes a long way, so don’t overdo it! 😉
• (Optional) extra toppings: Feel free to add on any other fun toppings that you would like, such as chili crisp, fried garlic, furikake seasoning, toasted sesame seeds or chili oil!