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This potsticker soup brings the cozy flavors of a favorite appetizer into a warming bowl perfect for weeknight dinners. Ground pork mingles with tender Napa cabbage and earthy shiitake mushrooms in a broth brightened by ginger and garlic. It feels like a hug on a chilly evening and is straightforward enough for any home cook to whip up quickly.
I first made this on a rainy night when I wanted something comforting but simple. It quickly became a go-to because it nourishes and satisfies without fuss.
Ingredients
- Meat stock: gives the broth a rich base, choose a good quality or homemade if possible for deeper flavor
- Napa cabbage: adds a delicate sweetness and soft texture, pick fresh leaves that are crisp and bright
- Ground pork: brings savory heft and a mild flavor that pairs well with the aromatic spices, look for lean but not too dry
- Shiitake mushrooms: deepen the umami and add chewiness, fresh caps are best but dried can work if rehydrated properly
- Scallions: contribute a fresh bite and layered onion flavor, select firm stalks with bright green tops
- Coconut aminos: replace soy sauce for a slightly sweet salty note and are great for gluten-free
- Fresh ginger root and garlic: build a fragrant foundation essential to the soup's character, make sure they are firm and plump
- Sea salt and white pepper: season without overpowering the delicate ingredients
- Additional fat such as pork fat or neutral oil: helps sauté and enrich the vegetables
Instructions
- Build The Pork Base:
- Heat a large skillet or pot over medium-high heat. Add ground pork with one teaspoon sea salt and white pepper. Break the meat apart as it cooks until no pink remains. Keep the rendered fat in the pan by skimming the cooked pork out with a slotted spoon into a bowl. This fat is key for flavor.
- Sauté The Vegetables:
- Check the amount of fat left and add your choice of fat to total two to three tablespoons. Turn the heat to medium. Add roughly chopped Napa cabbage and half a teaspoon sea salt. Cook for about fifteen minutes, stirring every five minutes to ensure even softening. Add sliced shiitake mushrooms and the remaining half teaspoon salt. Continue to cook for five more minutes while stirring occasionally.
- Add Broth and Aromatics:
- Pour in the meat stock, then return cooked pork to the pot. Add the white parts of the scallions, freshly grated ginger, and minced garlic. Stir everything together and bring to a gentle simmer. Cover the pot and let it slowly simmer for five minutes to meld the flavors.
- Finish With Freshness:
- Turn off the heat and stir in the green parts of the scallions along with the coconut aminos. Stir gently to combine the flavors. Reserve some scallion greens if you want to garnish the bowls before serving.
The bright ginger and coconut aminos are my favorite elements here. Ginger adds warmth that makes this soup feel invigorating while coconut aminos lend a balanced sweetness that ties all the savory flavors together. Sharing this soup feels like passing on a little comfort from my family table.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stove to maintain the delicate textures. The soup thickens a bit in the fridge but loosens nicely with a splash of water or broth before warming.
Ingredient Swaps
Ground chicken or turkey can replace pork if preferred. Baby bok choy works well instead of Napa cabbage for a slightly different bite. Soy sauce can substitute coconut aminos but will change the flavor slightly and add gluten.
Serving Ideas
Serve with steamed jasmine rice or a simple egg fried rice for a fuller meal. A sprinkle of toasted sesame seeds or a drizzle of chili oil can add extra depth and heat. This soup is delicious with a side of crunchy pickled vegetables for contrast.
This soup combines comforting familiar flavors with nourishing ingredients& it’s an easy, satisfying meal perfect for any night of the week.
Frequently Asked Recipe Questions
- → What type of mushrooms work best in this soup?
Shiikate mushrooms add a rich, earthy flavor that complements the pork and cabbage wonderfully. They can be sliced thin for quicker cooking.
- → Can I substitute Napa cabbage with another green?
Yes, bok choy or savoy cabbage are good alternatives, providing similar texture and mild sweetness.
- → Is coconut aminos essential, or can I use something else?
Coconut aminos add a slightly sweet, salty finish; soy sauce can be a substitute if preferred, though it alters the flavor profile.
- → How do I ensure the pork stays tender in the soup?
Cooking the pork until no longer pink over medium-high heat, and then simmering gently with the broth helps keep it tender and juicy.
- → What spices enhance this soup’s flavor?
Fresh ginger and garlic provide warmth and depth, while sea salt and white pepper balance and brighten the overall flavor.