Easy Creamy Potsticker Soup
It's soup season every season and this soup will stick to your bones in the best possible way. This is such an easy, comforting dish brought together with the delicious flavors of Zhong Sauce and Sichuan Chili Crisp sauce and fresh cilantro to top it off. Recipe crafted by Maria Koutsogiannis (@foodbymaria).
1 tbsp sesame oil
2 garlic cloves, minced
1 inch ginger root, minced or grated
1 small onion, grated or minced
1/2 tbsp vegetable stock paste
1 tbsp miso paste
1/2 cup coconut cream
2 1/2 cups water
2 tbsp Zhong Sauce
10 frozen vegetable potstickers
150-200 g silken / soft tofu, cubed
1 bunch green onions, chopped
white or black sesame seeds
2 cups spinach, wilted
To a medium pot over medium heat add sesame oil. Add the garlic, ginger and onion and sauté for 3-4 minutes until softened.
Add in the vegetable stock paste, miso, coconut cream and Zhong Sauce, stir just to combine and then pour in the water, stirring or whisking constantly to combine.
Bring to a simmer over medium-high heat and then add in the vegetable dumplings, cook for about 5-7 minutes at a simmer over medium-low heat or until frozen dumplings are just done (cook time may also vary according to package directions).
While the soup is simmering, wilt the spinach in a small frying pan and set aside.
Once the dumplings are cooked, taste and adjust the seasoning in the soup broth if necessary.
Take the soup off the heat and stir in the silken tofu.
Serve the soup in a bowl topped with Sichuan Chili Crisp, chopped green onions, sesame seeds and wilted spinach.