- 8 c. broth (I used homemade turkey broth)
- 2 green onions, thinly sliced (white section for cooking, green for garnish)
- 2 tsp. minced garlic
- 1 tsp. minced ginger
- 1 T. dark sesame oil
- 1 T. dark soy sauce (I used a thick mushroom soy sauce)
- 1 beet, julienned (I used a candy cane beet)
- 1 large carrot, julienned
- 10 oz. frozen potstickers (I used pork and vegetable)
In a stockpot, combine the broth, white part of the green onions, garlic, ginger, sesame oil, and soy sauce. Heat until simmering and allow to cook for 5 minutes before straining out the white part of the green onions. Add the beet, carrot, and frozen potstickers. Return to a simmer and cook until the potstickers float to the top of the pot.
To serve, ladle the soup — being generous with apportioning the potstickers — into bowls and garnish generously with the green part of the green onions.
- Yields: 4 servings
- Preparation Time: 20 minutes
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