Potsticker Vegetable Soup with Miso Ginger Broth

When my day is done one of the things I look forward to the most is making dinner. I like to grab a beer, put on my favorite Paul Simon or Neil Young record and dance around the kitchen like a barefooted fool. The kitchen is where I feel comfortable and confident. But I totally get that not everyone is like this. Most people come home from work and don’t even want to think about touching the stove or having to do any dishes. 

My Dad really likes to cook and has made a few of my dishes. When he came out to visit me a few weeks ago we were talking about my site and he told me that my recipes can be a little complicated, which I can totally understand. 

This recipe is for those people (and you, Dad). And I really mean it this time. This is about as simple as it gets while still being a home cooked meal. The ingredient list is super minimal, and this recipe only takes about 30 mins from start to finish. It is full of veggies and they’re all cooked in a super flavorful miso ginger broth (thank you Trader Joes), plus an addition of seared potstickers to make it a filling, satisfying soup. 

I made a more complicated version of this soup over three years (!) ago if you want to take a look and laugh about how bad my pictures were! 

Have fun!

Potsticker Vegetable Soup with Miso Ginger Broth
Serves 4
Write a review
Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
  1. 2 Tbsp oil, divided (1 Tbsp for mushrooms and 1 Tbsp for potstickers)
  2. 3 cups crimini mushrooms, cut into fourths
  3. 1-2 Tbsp soy sauce
  4. 2 Quarts Trader Joes Miso Ginger Broth
  5. 3-4 cups broccoli florets
  6. 1 lb frozen potstickers (any kind will work but I used vegetable)
  7. chopped green onions to garnish
  1. In a stock pot, heat oil over medium high heat. Add mushrooms and let sweat for about 3 minutes, stirring occasionally. They'll start to release moisture after a little bit, so if it seems like there's not enough moisture don't worry.
  2. Add soy sauce and cook, stirring occasionally for about 1-2 minutes. Add stock and bring to boil over high heat.
  3. Meanwhile, sear potstickers. Heat a nonstick pan over medium-high heat with about 1 Tbsp oil. Add frozen postickers, heavy side down and let sear for 4 minutes or so without touching them, or until they get some nice brown marks on the side facing down. If they start to get too brown, remove from heat. You might have to do this in two batches depending on how big your pan is, but don't add them at different times since the ones you put in first will be done before the later ones get a chance to cook through.
  4. Add broccoli to soup and reduce to a simmer. Add in seared potstickers and continue to simmer until broccoli is tender and potstickers are cooked through but not too soft.
  5. Serve in bowls garnished with green onions and more soy sauce if necessary.
  1. The miso ginger broth from Trader Joes has exceptional flavor here and I highly recommend it, but if you can't get it for some reason you can just use chicken or veg stock and simmer it with some ginger and a Tbsp or so of miso too.
The Sea Salt http://theseasalt.com/