This Hibachi-style vegetable soup is one of those bowls that warms you all the way through, layers of aromatics, fresh veggies, rich broth, and that signature ginger-garlic flavor. Everything simmers together into a nourishing, deeply comforting soup… and then you crown it with crispy, golden potstickers for the perfect finishing touch.
It’s cozy, vibrant, and packed with good-for-you ingredients but still feels restaurant-level delicious. If you love a big bowl of veggies with bold flavor, this one is going straight into your weekly rotation.
Before You Get Started
This recipe comes together quickly once the broth is simmering, so prep and chop your vegetables ahead of time.
Remember to add veggies in order of hardness, roots first, tender greens last.
And don’t wipe out the pot after browning the potstickers… that leftover fond is where all the flavor starts.
What You Need to Make Hibachi Vegetable Soup with Crispy Potstickers
For the Soup Base:
- Olive oil + sesame oil blend
- Onions
- Garlic
- Leek
- Carrots
- Daikon radish
- Fresh ginger
- Chicken broth or vegetable broth
Vegetables (added by hardness):
- Mushrooms
- Cabbage
- Zucchini
- Kale or bok choy
- Broccoli
- Snow peas
- Green onions
Seasoning & Flavor:
- Hibachi seasoning
- Liquid aminos or soy sauce
- Potsticker sauce packet
For Serving:
- Frozen gluten-free potstickers
- Extra oil for browning
How to Make Hibachi Vegetable Soup with Crispy Potstickers
1. Brown the Potstickers
Heat a little olive oil + sesame oil in a large pot. Add the potstickers and brown them on both sides until crisp and golden. Remove and set aside.
2. Build the Flavor Base
In the same pot, sauté onions, leeks, and garlic in the leftover oil and fond until fragrant and softened.
3. Add the Root Vegetables
Add the carrots, daikon, and ginger. Stir well and cook a couple of minutes to release their flavor.
4. Add the Broth & Simmer
Pour in the broth. Bring to a gentle boil, reduce the heat, and simmer until the root veggies start to soften.
5. Add Remaining Veggies by Hardness
Add mushrooms, cabbage, zucchini, and kale or bok choy in stages so everything cooks evenly.
6. Season the Broth
Add hibachi seasoning, liquid aminos/soy sauce, and the potsticker sauce packet. Taste and adjust the seasoning.
7. Finish with the Tender Veggies
Add broccoli, snow peas, and green onions. Let cook just until crisp-tender.
8. Serve
Ladle the hot soup into bowls and top with the browned potstickers. Add green onions, sesame seeds, chili oil, or an extra drizzle of sesame-olive oil if you like.
Ingredients
Method
- In a large soup pot or wok, heat a blend of olive oil and sesame oil. Brown potstickers on both sides until golden and crisp. Remove from the pot and set aside to use for serving.
- Using the same pot with the leftover oil and fond (browned bits), add onions, leeks, and garlic. Sauté over medium heat until softened and fragrant, stirring to loosen all that flavor from the bottom.
- Add carrots, daikon, and ginger. Stir well and cook for 2–3 minutes to release their flavor.
- Pour in the broth, bring to a gentle boil, then reduce to a simmer. Let cook 15–20 minutes, until the root vegetables begin to soften.
- Add mushrooms, cabbage, zucchini, and kale or bok choy in stages, based on how long they need to cook.
- Stir in Hibachi Seasoning, liquid aminos/soy sauce, and the potsticker sauce packet. Taste and adjust as needed.
- Add broccoli, snow peas, and green onions last, letting them cook just until crisp-tender (about 10 minutes).
- Ladle the hot soup into bowls and place browned potstickers on top right before serving. Garnish with sliced green onions, sesame seeds, or a drizzle of sesame seed and olive oil blend or chili oil if desired.