Pot Sticker Soup
This soup is not one that needs long simmering to develop its flavor - in fact it is at its best immediately upon being finished and should be served at once.
4 oz dried sliced shiitake mushrooms
2 tbs rice oil (or other neutral oil)
1/2 lb yellow onions, thinly sliced pole to pole
3 garlic cloves, chopped
1 tbs ginger, minced
4 stalks celery, thinly sliced on a long diagonal
1/2 lb carrots, in 2" long julienne
3 quarts reconstituted vegetarian chicken stock (see tips below)
2 1/2 tbs tamari
1 pho spice bundle (see tips below)
1 1/2 lb baby bok choy, thinly sliced
2 1/4 lb vegetarian pot stickers
Salt and white pepper to taste
1. Have all ingredients prepped and at hand.
2. Soak the mushrooms in 4 cups of warm water for at least 1 hour. Drain, reserving liquid on the side.
3. Pre-heat a 6-qt stock pot for a few minutes on medium-high heat.
4. Add the oil, onions, garlic and ginger. Saute for 5-8 minutes or until the onions have softened and the garlic/ginger mixture has become fragrant. Do not allow the onions to brown.
5. Add the celery and carrots, cover and allow the vegetables to sweat for 5-8 minutes.
6. Add the stock, tamari, pho spice bundle, mushrooms and reserved mushroom soaking liquid.
7. Bring to a good simmer and hold there for about 8-10 minutes.
8. Add the bok choy and pot stickers, return to a simmer and hold for 5-8 minutes. Bok choy should be completely wilted and soft and the pot stickers should be cooked through.
9. Removed the pho spice bundle, adjust the seasoning with salt, pepper and additional tamari if necessary.
10. Serve immediately. Bon appetit!
I serve this soup with the following garnishes so that each guest can add to his/her taste:
- Thinly sliced rounds of jalapeno peppers
- Finely minced cilantro
- Garlic chili sauce (sambal oelek)
- Thinly sliced scallions
- Toasted sesame oil
The pho spice bundles are available in most Asian markets. You can subsitute 3/4 tsp of Chines Five Spice powder.
Vegetarian Chicken Stock is available at Good Earth and Whole Foods.