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Potsticker Soup is a rich, flavorful, warming Chinese soup with all the classic potsticker fillings. You’ll love the depth of flavor in the dark broth and how easy this delicious 1-pot recipe is to make!
The perfect cold weather hot umami treat to warm you through, Potsticker Soup will delight your senses. This fabulous Asian broth and its delicious fillings are savory comfort food extraordinaire for a cold blustery night when you need a truly great bowl of soup or any day you need a great meal!
Potsticker Soup is Paleo, AIP, Low Carb, Keto, Whole30, GAPS and Gluten-free, plus great for most real food diets.
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Ingredients in Potsticker Soup
Potsticker Soup is a rich, flavorful, warming Chinese soup with ground pork, Napa cabbage, shiitake mushrooms and green onions.
You’ll love the depth of flavor in the dark broth and how easy this delicious recipe is to make!
The ingredients in this soup are all the fillings usually used to make homemade gourmet potstickers:
- shiitake mushrooms
- Napa cabbage
- ground pork
- garlic and ginger
- coconut aminos
And, one additional ingredient to exclude for AIP: white pepper.
Plus, one more key ingredient, of course:
- broth — I like to use Homemade Meat Stock for the richest flavor. But, with all these umami ingredients, it’s okay to use store bought if you don’t have homemade on hand. Bone broth is also fine and good to use here.
How to make Potsticker Soup
Grab a deep skillet or shallow pot for making soup — ideally one that you can easily sauté veggies and meat in, but that will also hold many cups of soup. Start by:
- Cook up pork. After it’s done cooking, use a slotted spoon to scoop it out; and set aside, reserving the rendered fat in the pan. Add veggies (except green onions), and sauté until tender.
- Add broth, pork and green onions. Simmer slowly 5 minutes. Turn off heat. Stir in coconut aminos.
A few extra details are included in the recipe below. But those are the basic easy steps. The total cook time is 35 minutes, so it’s a fast dinner to make, but big on flavor.
Leftovers and storage
Potsticker Soup can be refrigerated for up to 5 days and reheated as needed.
To freeze, store in sealed container for up to 3 months.
Potsticker Soup (Paleo, AIP, Keto, Whole30, GF)
- soup pot that you can sauté in: large low broad pot or deep sauté pan that will fit soup, or similar
- 4 cups meat stock , broth or bone broth
- 1-¾ pound Napa cabbage somewhat thinly sliced and chopped so lengths are bite-size (1 small head or ⅔ of a large head)
- 1 pound ground pork
- 7 ounces shiitake mushrooms stems discarded, thinly sliced
- 1 bunch scallions whites and greens separated, sliced; for Keto, discard the whites, and use only the greens
- 2 Tablespoons coconut aminos
- 2 Tablespoons fresh ginger root freshly grated or minced
- 2 cloves garlic crushed or minced; for Keto, optional
- 2 teaspoons sea salt
- ½ teaspoon ground white pepper For AIP: Sub with ground ginger.
- 2 Tablespoons additional fat (may or may not be needed) based on how much fat is rendered from the pork when it cooks (for non-AIP, use toasted sesame oil)
- Quick photo for you of prepped Napa cabbage.
- Heat large skillet or broad shallow pot over medium-high heat (what will be your soup pot). Add pork, 1 teaspoon sea salt and white pepper (or dried ginger for AIP). Cook and break up meat in the pan with a spatula, until all pink is gone. Reduce heat to medium part way through cooking, as needed. Remove to a bowl with slotted spoon, keeping the rendered fat in the pan.
- Gauge the amount of fat left in the pan, and add a little fat of choice, as needed, to equal 2 to 3 Tablespoons total. (If not AIP, you may use toasted sesame oil.) Turn heat to medium. Add cabbage and ½ teaspoon sea salt. Cook 15 minutes, sautéing and moving cabbage around in pan to cook evenly, every 5 minutes or so. Add sliced mushrooms and final ½ teaspoon salt. Cook, stirring every few minutes, another 5 minutes.
- Add broth, pork, whites of green onions (not for Keto), ginger and garlic. Stir, bring to a simmer, cover, reduce heat and slowly simmer 5 minutes. Turn off heat. Stir in greens of green onions and coconut aminos (reserve a few green onion greens for garnish if you'd like).