Spicy Potsticker Soup | Food Wishes

Hello, this is Chef John from Foodwishes.com with spicy potsticker soup.

That's right, I couldn't decide if I wanted wonton soup or potstickers, so I ended up making this. And

as the old commercial used to say, this is a soup that eats like a meal. And oh my goodness, what a meal it was!

And to get started, we'll do a little bit of optional vegetable prep, which will involve slicing up some shiitake

mushrooms, which are incredibly delicious, although the stem is a little bit tough and fibrous.

So, what we'll do is pull that out, and then we'll slice our shrooms about an eighth of an inch thick. And by

the way, your grocery store might not have fresh shiitake, but they'll almost always have a package of dry shiitake, which you can simply soak until they're soft, and

then slice them up the same way.

So, that's how we'll prep our mushrooms if we're using them.

And then I'm also going to put in some bok choy, which I like to divide in half first, between the light part and the dark green part.

And for the lighter parts near the bottom of the plant, I like to slice that about a quarter of an inch thick,

since that takes a little longer to cook than the leaves. So,

by cutting the light parts smaller, and then cutting the green parts about an inch to two inches wide,

they will theoretically cook at about the same rate. And

other than some green onions you're going to see in a minute, and a few aromatics, that's going to pretty much do it for the knife work.

And once we're ready to start cooking, we'll heat up some oil on high heat in a soup pot, to which we will add our sliced shiitake.

Along with a nice pinch of salt, and we will cook that,

stirring for a few minutes until those slices of mushrooms start to soften up and the edges start to take on a little bit of brown color.