Whenever the weather begins to cool down, my meal plan must feature more soups. There’s nothing cozier than a warm bowl of soup on a cold and blustery day, and this gluten-free potsticker soup is no exception! Brimming with umami flavor, it’s sure to hit the spot when a craving for soup arises.
How to Make Gluten-Free Potsticker Soup
To make this soup, first heat up the stock pot and add your meat of choice. Pork is traditionally used, but for a leaner version use ground turkey. With pork, be sure to drain the grease. While the meat is cooking, add a dash of ground ginger and a splash of soy sauce. Once the meat is cooked through, remove it into a separate bowl.
Next, add the shredded cabbage, carrots, minced mushrooms, sesame and sautè until the cabbage is soft. Add in your minced ginger, garlic, and broth. I used chicken bone broth, but you can use beef or veggie broth if you prefer. Bring the soup to a gentle simmer for about 5 minutes. After it is done simmering, remove the stock pot from the heat, and add additional soy sauce and extra sesame seed oil if desired.
Recipe Variation for Potsticker Soup
When making this recipe, I tend to measure with my heart. I will add more ginger, extra garlic, additional soy sauce, or whatever I feel the soup needs. So, adjust the recipe to your liking. On the other hand, baking is more of a scientific process requiring precision for your baked goods to turn out right, and straying away from the recipe is ill-advised. However, with cooking, there is a lot more flexibility. So, if you’re new to the kitchen, this is a great opportunity to take baby steps towards adapting recipes to suit your own taste.
In addition to this recipe, try adding some bok choy, bean shoots, or cilantro; whatever sounds good to you! You could even try adding some gluten-free pasta, rice, or dumplings for a starchier potsticker
flavor.
This soup is a great choice for gluten-free or paleo and takes a unique spin on a lot of common soup options that typically grace the table.
How to Store Gluten-Free Potsticker Soup
This soup freezes very well. Once it’s completely cooled, transfer to a freezer-safe container or even try to vacuum sealing it. This recipe will keep for 3-4 days in the fridge, and 3 months in the freezer. It’s a great option for batch cooking and makes an easy weeknight meal when you can just pop it out of the freezer and heat it up. Give it a try!
More Easy Soup Recipes
- Creamy Curry Lentil Soup
- Stuffed Pepper Soup
- Homemade Tomato Soup
- Creamy Potato and Bacon Soup
- Broccoli Cheddar Soup
Potsticker Soup
Equipment
- stock pot
Ingredients
- 2 lbs. ground meat pork or turkey
- ½ tsp. onion powder
- Dash ground ginger
- 3 Tbsp. soy sauce divided
- 2 Tbsp. sesame oil divided
- 14 oz. bag of shredded cabbage
- ½ cup shredded carrots
- 7 oz. baby bella mushrooms stems discarded and minced
- 4 cups broth of choice
- 2 Tbsp. ginger root freshly grated (or the minced frozen kind)
- 2 tsp. minced garlic
- 2 tsp. sea salt
- ½ tsp. pepper
Instructions
- In a large stock pot, add your meat and season with salt and pepper to taste. Then add the onion powder, a dash of ground ginger, and 1 tablespoon soy sauce. Sauté the meat until it is cooked through, and then remove to a separate bowl.
- In the same stock pot, add 1 tablespoon sesame oil, cabbage, carrots, and mushrooms, and sauté until the cabbage is soft and somewhat translucent.
- Add your broth, ginger root, garlic, salt, and pepper and bring to a low simmer for about 5 minutes.
- Remove from heat, then add 2 tablespoons soy sauce and remaining 1 tablespoon sesame oil, and any other desired seasoning to taste!
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
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