Weeknights are crazy, as in almost impossible to get dinner on the table crazy. This is especially true when my husband is traveling. I’ll be honest; a lot of the time we have sandwiches, leftovers, frozen meals or even cereal for dinner when my husband is gone. Hey, it hasn’t killed anyone so far.
But, sometimes a gal just wants something that feels home-cooked. The catch is that it needs to be easy and fast to whip together. And for our family, it needs to be dairy-free. Enter, potsticker soup!
Comforting, warm and tasty … it was super delicious. (Get, it?! ) I know; my humor is in need of improvement.
If you want to make something tasty, a little different and fairly healthy on a weeknight – give this a try!
Prep time: 5 minutes
Cook time: 10-12 minutes
Makes 4-5 servings, depending on serving size
1 tbsp. oil (grapeseed, olive or coconut would work)
1/4 onion chopped
1 cup sliced mushrooms
2-3 handfuls of chopped kale leaves
Salt and pepper to taste
2 boxes of chicken stock (quart size)
1/2 bag of your favorite oriental frozen veggie mix
12-15 potstickers (I ended up using 13)
1-2 packets of potsticker sauce (that come in the bag of frozen potstickers)
Soy sauce to taste (if desired)
Sriracha (if desired or save to add at the table)
2 chopped green onions, both white and green parts.
- Saute onions, kale and mushrooms in oil until softened.
- Add salt and pepper to taste.
- Add chicken stock, frozen veggies and potstickers.
- Bring to a gentle boil. Reduce to a simmer.
- Add potsticker sauce, soy sauce, sriracha, and green onions. (If you have fresh ginger, a small piece of that added here would be nice too.)
- Simmer for several minutes until all veggies and potstickers are warmed through.
- Dish up soup, giving each person 3-4 potstickers.
- Serve with a side of fruit for a filling and fairly health meal!