Potsticker Soup Cozy Ginger-Garlic Potsticker Soup with Vegetables Ingredients: 1 tablespoon sesame oil 1 tablespoon vegetable oil 1 tablespoon fresh ginger, grated 3 garlic cloves, minced 6 cups chicken or vegetable broth 2 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon chili garlic sauce (optional) 12–15 frozen potstickers or dumplings (pork, chicken, or veggie) 1 cup shredded carrots 2 cups baby spinach 2 green onions, thinly sliced Fresh cilantro or sesame seeds, for garnish (optional) Directions: In a large pot, heat the sesame oil and vegetable oil over medium heat. Add the ginger and garlic and sauté for about 1 minute until fragrant. Pour in the broth, soy sauce, rice vinegar, and chili garlic sauce (if using). Bring to a gentle boil. Carefully add the frozen potstickers. Reduce heat to a simmer and cook for 6–8 minutes, or until the potstickers are fully cooked and floating. Add the shredded carrots and simmer for 2 more minutes. Stir in the baby spinach and let it wilt for about 1 minute. Ladle the soup into bowls and garnish with green onions, cilantro, or sesame seeds if desired. Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 290 kcal | Servings: 4 servings #potstickersoup #asiansoup #comfortfood #dumplingsoup #weeknightdinner #quickmeals #souprecipe #onepotmeal #easycooking #homemadesoup #gingergarlicsoup #spinachsoup #carrotsoup #fusionfood #soupseason #heartybowl #warmingrecipes #brothycomfort #easyasianrecipes #flavorpacked Slurp-worthy comfort in every spoonful This Potsticker Soup is cozy, quick, and bursting with ginger-garlic flavor!

Shrimp and Kimchi Stew Spicy Korean Shrimp Stew with Kimchi and Tofu Ingredients: 1 tablespoon sesame oil 1 small onion, thinly sliced 2 garlic cloves, minced 1 teaspoon ginger, grated 1 cup kimchi, chopped (plus 2 tablespoons kimchi juice) 1 tablespoon gochugaru (Korean chili flakes), or to taste 1 tablespoon soy sauce 4 cups low-sodium chicken or vegetable broth 1/2 block soft or silken tofu, cubed 1/2 pound medium shrimp, peeled and deveined 2 green onions, sliced (plus extra for garnish) 1 teaspoon fish sauce (optional) Salt and pepper to taste Directions: Heat sesame oil in a medium saucepan over medium heat. Add sliced onion, garlic, and ginger. Sauté for 2–3 minutes until fragrant. Stir in chopped kimchi, kimchi juice, and gochugaru. Cook for 2–3 minutes to deepen the flavor. Pour in the broth and soy sauce. Bring to a gentle boil, then lower the heat to simmer for 10 minutes. Add the tofu cubes and cook for 5 more minutes. Add the shrimp and simmer for 2–3 minutes, or until the shrimp turn pink and are cooked through. Stir in fish sauce (if using) and green onions. Adjust salt and pepper to taste. Garnish with additional green onions and serve hot with steamed rice. Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes Kcal: 280 kcal | Servings: 4 servings #kimchistew #shrimprecipes #koreanstew #spicyseafood #comfortfoodbowl #tofuandkimchi #asiansoups #lowcarbdinner #glutenfreeoption #onepotmeals #weeknightcomfort #fermentedfoods #spicysoup #koreancooking #shrimpdishes #cozyeats #probioticsoup #savoryshrimp #soulwarmingrecipes #easyasiandinner This Shrimp and Kimchi Stew is the perfect mix of spicy, tangy, and cozy. Packed with bold Korean flavors and ready in 30 minutes!