This quick and easy Asian vegetable soup with spicy garlic ginger broth and crispy sesame potstickers 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!
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.