This quick and easy Asian vegetable soup with spicy garlic ginger broth and crispy sesame dumplings (potstickers, gyoza) is a great busy weekday lunch, dinner or appetizer recipe that is vegan and healthy! It’s the perfect simple soup if you’re in a hurry or want to use up leftover veggies and Chinese dumplings!
Simple vegan potsticker soup recipe
Today I have a very simple but delicious and versatile recipe to share with you! What I love about this healthy soup is that you can almost use up any leftover veggies you have in your fridge or freezer. You can also swap out potstickers for other Chinese dumplings like wontons or use ramen or gluten-free rice noodles!
Adults and kids alike will begin to love this simple vegetable soup in seconds because it’s healthy, flavorful and so simple! It is just perfect to make on those busy days or when you need something warming and satisfying that comes together in one-pot!
Which dumplings can I use?
If you don’t have any homemade dumplings like these Vegan Potstickers (Gyoza) on hand, you can also use some purchased (fresh or frozen) from the store. But you will probably have the rest of the ingredients in your fridge, freezer, and cupboards! You can really get creative with the vegetables, spices, and add-ins in this soup so feel free to swap the ingredients with anything you have!
What you’ll need for this simple Asian vegetable Soup!
1. Basic ingredients
As mentioned before, you can use any veggies to make this Asian Vegetable soup. However, I would not skip the following 8 basic ingredients as they will give the broth its amazing flavor! They’re:
- sesame oil (but you could also use canola or coconut oil)
- green onions (scallions) or substitute leek, or yellow or red onions
- vegetable broth
- soy sauce
- chili flakes or jalapeño (or other spicy hot peppers)
2. Plant-based Protein Source (optional)
Also, the smoked tofu adds much flavor but you can also use tempeh or regular firm tofu. Then squeeze, marinate and pan-fry as instructed in my Thai Peanut Ramen Soup or Vegan Pad Thai recipe. Other plant-based protein sources you can add are:
3. I also used the following veggies for my vegetable soup:
- celery (for stronger soup flavor)
- carrots (for sweetness): Alternately, use sweeter veggies like red bell pepper, peas, or corn instead.
- spiralized zucchini (for healthier noodles): Feel free to substitute other veggie noodles or regular Chinese noodles like rice or ramen noodles. Just make sure to cook them according to the package instructions.
- baby bok choy: Use Chinese napa cabbage, spinach or kale or other green legumes instead
You see, the options are endless! Anyway, if using other veggies or noodles, please adjust the cooking time. Also, consider that frozen vegetables are done sooner than raw vegetables so you may want to reduce the cooking time.
Can I make this Asian vegetable soup soy-free?
Yes, you can! Simply, skip the tofu and pan-fry mushrooms instead. (Click here for instructions on how to cook perfect mushrooms). Also, substitute tamari sauce for soy sauce and use gluten-free dumplings or noodles.
How to make Asian Vegetable Soup
Start to make the Vegetable Soup by heating the sesame oil in a soup pot or dutch oven. Add the garlic and ginger and sauté for 30 seconds. Then add the celery, green onions, and smoked tofu bites and continue to sauté for 3-4 minutes, stirring occasionally. Next add the carrots, soy sauce, chili, and veggie broth. Simmer for 10 minutes, then add the spiralized zucchini and bok choy and simmer for another 5 minutes.
In the meantime, cook the potstickers according to the package instructions. Heat the oil in a non-stick pan. Dip the bottom of each potsticker in the oil, then in sesame seeds, and then arrange in the hot pan. Pan-fry until the bottoms are crispy, then flip and fry from the other side. (If using frozen dumplings, add a bit of water at this point, then cover the pan and allow to steam until they’re fully cooked).
Serve the soup in bowls and place the crispy dumplings on top. Garnish with fresh parsley or coriander, jalapeños, and lime wedges on the side. Enjoy!
This Vegan Asian Potsticker Vegetable Soup is:
- Quick and Easy to make
- Loaded with vegetable
- Topped with crispy potstickers
- Very versatile
- Rich in nutrients
- Rich in protein
- So delicious!
If you love Asian, Chinese, or Thai food, be sure to check out these amazing vegan recipes:
- Vegan Pad Thai with Veggie Noodles and Tofu
- Chinese Eggplant with Chili Garlic Sauce
- Vegan dumplings with vegetable filling
- Scallion Pancakes (Chinese flatbread)
- Asian Peanut Noodles with Crispy Tofu
- Crispy Sesame Tofu with Tahini Peanut Sauce
- General Tso’s Tofu with Sweet-Sour Sauce
- Asian Chili Garlic Noodles
If you try this vegan Asian Vegetable Soup with crispy potstickers recipe, please leave a comment and rating! And if you take a photo of your healthy dumpling soup and share it on Instagram, please make sure to tag me @biancazapatka and use the hashtag #biancazapatka because I love seeing your remakes! Have fun trying!
Asian Vegetable and Potsticker Soup
- *See recipe notes for a soy-free alternative!
- 1-2 tbsp sesame oil or canola
- 3 garlic cloves minced
- 1 tbsp ginger grated
- 2 sticks celery chopped
- 4 stalks scallions finely sliced (½ bunch)
- 8,8 oz smoked tofu cut into cubes (*see notes for alternatives)
- 1 large carrot cut into thin strips or diced
- 2 tbsp soy sauce or tamari sauce, if soy-free
- 4 cups vegetable broth or more as needed
- 1 zucchini spiralized
- 1-2 baby bok choy stems removed & cut into halves
- ½ tsp chili flakes or to taste
- salt and pepper to taste as needed
- 1-2 tbsp sesame oil or canola oil
- 12 potstickers homemade or store-bought (*see notes)
- 3-4 tbsp sesame seeds
To Garnish (optional)
- fresh parsley or coriander
- jalapeños or chili or hot peppers
- * See step-by-step photos above!
- Heat the sesame oil in a soup pot (or dutch oven). Add the garlic and ginger and sauté for 30 seconds. Add the celery, green onions, and tofu bites and continue to sauté for 3-4 minutes, stirring occasionally.
- Next add the carrots, soy sauce, chili, and broth. Stir to combine, cover the pot and simmer for 8-10 minutes. Then add the spiralized zucchini and bok choy. Cover and simmer for another 5 minutes. Taste and adjust salt, pepper, and chili or add more water as needed.
- In the meantime, cook the potstickers according to the package instructions.
- Heat the oil in a non-stick pan. Dip the bottom of each potsticker in the oil, then in sesame seeds and then arrange in the hot pan. Pan-fry until the bottoms are crispy, then flip and fry from the other side. (If using frozen dumplings, add a bit of water at this point, then cover the pan and allow to steam until they’re fully cooked).
- Serve the soup in bowls and place the crispy potstickers on top. Garnish with remaining sesame seeds, fresh parsley or coriander, jalapeños and lime wedges on the side.
- Vegetables: Feel free to use your favorite veggies and dumplings or sub Chinese noodles like Ramen or rice noodles. Just adjust the cooking time. If using frozen veggies, you may want to reduce the cooking time as they are done sooner. See blog post for suggestions!
- Tofu: Smoked tofu adds much flavor but you can also use regular firm tofu. Then squeeze, marinate and pan-fry as instructed in my vegan Thai peanut ramen soup or vegan pad Thai recipe.
- Soy-free: Skip the tofu and pan-fry mushrooms instead. (Click here for instructions). Substitute tamari sauce for soy sauce and use gluten-free dumplings or noodles.
- Use Homemade Dumplings (Gyoza/ potstickers) or purchased ones.
- Please read my blog post for further helpful tips and step-by-step photos!
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