Spicy Potsticker Soup

My dog, more like little brother, Cooper crossed the rainbow bridge early in December. I am so grateful for the 15 years we spent together but it has not made the loss any less devastating. My grief brain has made it hard to complete any one task and I end up looking lost with many unfinished projects. Cooking is always something that is grounding for me and though it has taken some time to get my appetite back, there is nothing like a comforting soup when you are feeling sad. This spicy potsticker soup was helpful for me to take some time to care for myself and it was not a complicated recipe for a weeknight meal.

Ingredients

• 3 TBSP Sesame Oil
• 2 TSP Fish Sauce
• 1 Bok Choy, greens chopped
• 2 Shallots, chopped
• 1 Cup Sliced Mushrooms
• 2 Garlic cloves, minced
• 1 Inch Fresh Ginger, peeled and grated
• 6 Cups Chicken Broth
• 3 TBSP Soy Sauce
• 2 TBSP Rice Vinegar
• 20-30 Frozen Wontons/Dumplings/Potstickers
• Chili Oil, I love Lao Gan Ma

Let’s Get Cooking

Heat 2 TBSP sesame oil over MED-HIGH heat in a large pot, add in the bok choy and cook for about 4-5 minutes. Remove and transfer to a plate

Add the remaining 1 TBSP of sesame oil to the same pot. Add in the mushrooms + shallots + garlic + ginger. Cook for 3-5 minutes, until fragrant. Stir in the broth and bring to a boil. Add in the wontons and cook until the float, about 2-3 minutes. Stir in the bok choy + soy sauce + rice vinegar + fish sauce. Remove from heat.

Serve in bowls and top with the chili oil.

Made with Love,

Hannah