Name: Easy Potsticker Soup
Ingredients: 1 tablespoon olive oil, coconut oil or butter; 8 ounces sliced shiitake mushrooms; 2 garlic cloves, minced; 2 teaspoons freshly grated ginger; kosher salt and pepper; 4 cups chicken or vegetable stock; 2 cups water; 3 tablespoons toasted sesame oil; 3 tablespoons soy sauce; 1/3 cup thinly sliced scallions, plus more for sprinkling; 12 ounces frozen potstickers or dumplings; furikake seasoning, for serving

Ingredients

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1 tablespoon olive oil, coconut oil or butter
8 ounces sliced shiitake mushrooms
2 garlic cloves, minced
2 teaspoons freshly grated ginger
kosher salt and pepper
4 cups chicken or vegetable stock
2 cups water
3 tablespoons toasted sesame oil
3 tablespoons soy sauce
1/3 cup thinly sliced scallions, plus more for sprinkling
12 ounces frozen potstickers or dumplings
furikake seasoning, for serving

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Instructions

- Heat the olive oil in a stock pot over medium-low heat. Add in the garlic, ginger and mushrooms. Stir and cook until the mushrooms soften, about 3 to 4 minutes. Sprinkle with a pinch of salt and pepper.
- Pour in the stock, water, sesame oil and soy sauce. Bring the mixture to a simmer – I suggest tasting the broth here to see if it has enough flavor. If not, add a pinch of salt until you get the desired savory flavor you want!
- Once the broth is simmering, add in the potstickers. Cook for 3 minutes (or longer, if the package directions call for it), until the potstickers are cooked through.
- Serve immediately with extra scallions, soy sauce, sesame oil and furikake seasoning for topping.

Note: these leftovers only last about 24 hours in the fridge – because the potstickers begin to break down. This isn’t a great meal to prep ahead of time for that reason!