Ingredients
• 12 frozen pork potstickers (or chicken/veggie for variation)
• 4 cups low-sodium chicken or vegetable broth
• 1 cup sliced shiitake or cremini mushrooms
• 2 baby bok choy, halved lengthwise (or chopped)
• 2 green onions, sliced (white & green parts separated)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tsp rice vinegar
• ½ tsp sesame oil
• Optional: red pepper flakes, toasted sesame seeds
Instructions
- In a medium pot, heat broth over medium-high. Add garlic, ginger, and white parts of green onions; simmer 3 mins to infuse.
- Add mushrooms; cook 3–4 mins until tender. Stir in soy sauce, rice vinegar, and potstickers (no need to thaw). Simmer 6–8 mins, gently stirring once, until potstickers are cooked through (check package time).
- Add bok choy; simmer 2–3 mins until crisp-tender.
- Remove from heat. Stir in sesame oil and green onion tops. Taste—adjust seasoning with a splash more soy or vinegar if desired.
- Ladle into bowls. Garnish with red pepper flakes and sesame seeds.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 15 mins, Total Time: 25 mins, Servings: 4
Calories: 180, Net Carbs: 16g, Fats: 7g, Protein: 12g
(Lighter option: Use lean turkey potstickers or tofu dumplings—still rich in umami!)