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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
- scallions
- 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.
- Serve!
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.
Print Recipe
5 from 27 votes
Potsticker Soup (Paleo, AIP, Keto, Whole30, GF)
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 recipe is to make!
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: DInner, lunch, Soup
Cuisine: Asian, Chinese
Keyword: aip, asian, chinese, gluten-free, keto, low carb, paleo, pork, potsticker, soup, whole30
Servings: 4 servings
Calories: 372kcal
Author: Megan
Cost: $11
Equipment
soup pot that you can sauté in: large low broad pot or deep sauté pan that will fit soup, or similar
Ingredients
- 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)
Instructions
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).
Serve.
Nutrition
Calories: 372kcal | Carbohydrates: 7g | Protein: 23g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 82mg | Sodium: 1322mg | Potassium: 976mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1200IU | Vitamin C: 56mg | Calcium: 177mg | Iron: 2mg
You can Pin this recipe here:
More great soups and fast easy Asian dinners
- 5-Ingredient Chicken Stir Fry
- Paleo Chicken Tetrazzini Soup
- Thai Beef Drunken Noodles
- 4-Ingredient Beef Short Ribs
- Coconut Ground Beef Curry
- Low FODMAP Beef Curry Soup
- Vietnamese Beef Noodle Soup (Bun Bo Hue)
- Tom Kha Gai (Thai Coconut Chicken Soup)
Reader Interactions
Comments
Naomi V Snider says
What would you suggest as an alternative meat for non-pork diets?
Reply
Megan says
Hi Naomi, good question. I’d use ground turkey thigh, and then just add some fat to the pan to cook it up and the additional fat for the veggies, as needed. 🙂
Reply
Carla says
Fantastic recipe! I made it tonight and it was perfect. Adding this to my soup rotation!Reply
Megan says
Great, Carla, so glad to hear! You’re so kind to share your results; yay! Thank you!
Reply
Deb says
The print directions are missing when to add garlic and fresh ginger. I added them in the end with the broth but they probably should go in the sauté.
Reply
Megan says
Hi Deb, thanks for letting me know, and I’m sorry those were missing! I added them, and you actually put them in at the right time, but adding them to the sauté would be fine. Hope you loved the recipe!
Reply
Rebecca Daniels says
Do you use chicken or beef broth?
Reply
Megan says
I used beef, which I think is best with this recipe, but it’s okay to use chicken.
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A says
Can I please check if the nutritional info for your recipes show net carbs (like in Europe) or do I subtract the fiber from the ‘total carb’ amount? Excited to try this recipe! Thanks
Reply
Megan says
Hi and yes: I do only the net carbs, like in Europe, so no math needed. 🙂 Enjoy!!
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Cynthia says
“Insanely delicious” to quote my husband, and I agree. Thank you for this delicious recipe, which will go into rotation. Used beef broth and white pepper. Did not add the sea salt since broth and soy sauce had enough sodium. Added a box of frozen pork potstickers to the pot prior to the boil, to give more substance to the soup, and served with spring rolls on the side. Thank you again!Reply
Megan says
Great, Cynthia!! Thanks for sharing what you did (I LOVE white pepper), and SO happy you both loved it so much!
Reply
Esther says
Just made this for lunch for my two teenage boys who are out of school for summer. It was very filling and delicious! I was out of soy sauce (aminos) and didn’t have coconut aminos, so I subbed Dale’s marinade which is jazzed-up soy sauce. Other than that one substitution, I followed the recipe exactly. Will definitely make again.Reply
Megan says
Great to hear, Esther, and thanks so much for sharing! I have two teenage boys, too, so it’s fun to picture you all enjoying it for an early summer lunch. Wow, lucky boys, to have such a homemade meal at lunch time! 🙂
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QGQG says
I’ve never heard of Keto not being able to have garlic or the whites of spring onions- but definitely with low fodmap! Maybe update the recipe so that low fodmap folks know it’s for them, too! 🙂 Thanks for the delicious recipe!Reply
Megan says
Hi there, those notes are true for Keto, but this soup is not Low FODMAP. Shiitake mushrooms are not LF, and the cabbage would need to be switched to bok choy. I’m so glad you enjoyed, and thank you for sharing your thoughts!
Reply
QGQG says
Thanks for educating me! The whole time I did Keto I never knew this.Reply
Megan says
You’re welcome!
Reply
Rebecca says
Can I sub portobello mushroom for the sh*take? I have those on hand already.
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Megan says
I’m not sure you’ll get the same concentration of flavor, so just make sure to slice thinly and saute well for the best results! Worth a try …
Reply
Kim says
Having my first bought of sickness from anti-inflammatory medications and I needed this quick delicious soup! Thankyou so much I have literally inhaled it!!Reply
Megan says
Great to hear, Kim, so glad you enjoyed and it was helpful!! 🙂
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