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Hibachi Soup with Potstickers

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Ingredients
  

Aromatics & Base:
  • 2 tablespoons olive oil + sesame oil blend use the same oil left from browning the potstickers
  • 2 large onions chopped
  • 8 cloves garlic minced
  • 1 whole leek thinly sliced
  • 2 carrots sliced
  • 1 cup daikon radish peeled and sliced thin
  • 2 tablespoons fresh ginger grated
  • 6 –8 cups chicken or vegetable broth
Vegetables (add in order of hardness):
  • 1 cup mushrooms sliced
  • 1 cup chopped cabbage
  • 1 zucchini sliced
  • 1 small bunch kale or bok choy chopped
  • 1 cup broccoli florets
  • 1 cup snow peas
  • 3 –4 green onions sliced
Seasoning & Flavor:
  • 5 tablespoons Trinity Spice Company Hibachi Seasoning plus more to taste
  • 2 tablespoons liquid aminos or gluten-free soy sauce or regular soy sauce
  • 1 potsticker sauce packet from the frozen potstickers package
Potstickers (for serving):
  • 1 package frozen gluten-free potstickers chicken or vegetable
  • Olive oil + sesame oil blend for browning

Method
 

Brown the Potstickers:
  1. 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.
Build the Flavor Base:
  1. 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 Root Vegetables:
  1. Add carrots, daikon, and ginger. Stir well and cook for 2–3 minutes to release their flavor.
Add Broth & Simmer:
  1. 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 Remaining Vegetables by Hardness:
  1. Add mushrooms, cabbage, zucchini, and kale or bok choy in stages, based on how long they need to cook.
Season the Broth:
  1. Stir in Hibachi Seasoning, liquid aminos/soy sauce, and the potsticker sauce packet. Taste and adjust as needed.
Finish with Tender Vegetables:
  1. Add broccoli, snow peas, and green onions last, letting them cook just until crisp-tender (about 10 minutes).
Serve:
  1. 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.