• Ingredients
  • 2 Tbsp. sesame oil
  • 1 Tbsp. minced ginger
  • 1 Tbsp. minced garlic
  • 1 carrot, chopped
  • Optional: other vegetable, chopped (mushrooms, bok choy, zucchini, spinach, etc)
  • 3 cups broth
  • 1/4 cup rice vinegar
  • 1/4 cup soy sauce
  • 1 Tbsp. shiracha
  • 8-12 oz. frozen potstickers (Japanese gyoza – dumplings)

In a medium saucepan, heat sesame oil. Stir in ginger and garlic and saute until fragrant, a minute or so. Stir in carrot and optional vegetable, if using. Stir fry awhile longer. Stir in broth, vinegar, soy sauce, and shiracha. Bring to a boil and then simmer until vegetables are cooked through. Stir in potstickers and bring to a boil again. Simmer until potstickers are cooked/tender, about 8 minutes. Serve. Serves 2-3 depending upon how hungry they are.

NOTES: The recipe originated at Wholesomelicious, where she created the perfect hot and sour soup base. I’ve made this many times now and each time is different, except for the proportions of sesame oil, ginger, garlic, broth, vinegar, soy sauce, and shiracha. Everything else, I just throw in as I go. I’ve used leftover chicken, yellow squash, spinach, and celery. What you see pictured here is boy choy as the optional vegetable. Wholesomelicous uses mushrooms and a vegetable broth. You can make this vegetarian by using vegetable broth and vegetable potstickers. I cannot emphasize enough how perfect the soup base is. You wouldn’t even have to add postickers if you simply want a hot and sour soup base. It’s absolutely delicious, no matter what you put into the soup.