Ingredients
1 tbsp neutral oil
1 tbsp minced garlic
1 tbsp grated fresh ginger
4 cups low-sodium chicken or vegetable broth
3 tbsp soy sauce or tamari
1 (12 oz) package frozen potstickers (pork, chicken, or vegetable)
1/4 cup water (for steaming)
8 oz ramen, udon, or soba noodles
2 cups quick-cooking vegetables (e.g., baby bok choy, spinach)
1 tsp toasted sesame oil
1 tsp rice vinegar
Optional garnishes: sliced scallions, chopped cilantro, sesame seeds, soft-boiled egg
Instructions
1. In a pot, sauté garlic and ginger in neutral oil until fragrant, then add broth and soy sauce and simmer for 5-10 minutes.
2. In a separate non-stick skillet, pan-fry frozen potstickers in oil until the bottoms are golden brown.
3. Add water to the potsticker skillet, cover immediately, and steam for 5-7 minutes until cooked through.
4. Cook noodles in a separate pot according to package instructions; add quick-cooking vegetables to the simmering broth for the last few minutes of cooking.
5. Divide cooked noodles into bowls, ladle the hot broth and vegetables over them, and top with the cooked potstickers.
6. Garnish with scallions, cilantro, sesame seeds, and a drizzle of toasted sesame oil before serving.
Notes
This dish is best served immediately. To prep ahead, make the broth and chop vegetables in advance. Store leftover components separately in the fridge for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-Frying, Simmering
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 480
- Sugar: 5g
- Sodium: 1250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg