Potsticker Soup is the ultimate comfort bowl when you crave bold flavor without complicated steps. This deeply savory Potsticker Soup delivers everything you love about dumplings, but without the wrapper. Instead, tender ground pork, Napa cabbage, shiitake mushrooms, and fragrant ginger simmer in a dark, nourishing broth. It fits perfectly into Paleo, Keto, Whole30, and gluten-free lifestyles while still feeling indulgent. If you need a cozy, Healthy Dinner that comes together easily in one pot, this warming Asian Soup will quickly become your go-to recipe.
Story
The first time I made Potsticker Soup, I wanted all the flavors of dumplings without spending an hour folding wrappers. Instead of shaping each potsticker, I let the broth carry the flavor. Immediately, Potsticker Soup became a staple in my kitchen because it delivers bold, authentic taste with far less effort.
What makes Potsticker Soup so satisfying is the balance. The pork adds richness. The cabbage softens into silky strands. The mushrooms deepen the broth. Meanwhile, ginger and coconut aminos bring that familiar savory finish you expect from a classic Asian Soup. Because everything cooks in one pot, cleanup stays simple. As a result, this recipe works beautifully for a busy weeknight Healthy Dinner.
Ingredients
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4 cups meat stock, broth, or bone broth
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1¾ pounds Napa cabbage, thinly sliced into bite-size pieces
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1 pound ground pork
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7 ounces shiitake mushrooms, stems removed and thinly sliced
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1 bunch scallions, whites and greens separated and sliced (for Keto, use greens only)
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2 tablespoons coconut aminos
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2 tablespoons fresh ginger root, grated or minced
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2 cloves garlic, crushed or minced (optional for Keto)
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2 teaspoons sea salt, divided
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½ teaspoon ground white pepper (for AIP, substitute ground ginger)
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2 tablespoons additional fat as needed (use toasted sesame oil if not AIP)
Step-by-Step Instructions
Preparing the Ingredients
Start by slicing the Napa cabbage into thin, bite-size strips. Next, remove shiitake stems and slice the caps. Separate scallion whites from greens, then slice both. After that, grate the fresh ginger and mince the garlic. Finally, measure your broth and seasonings so everything is ready before cooking begins.
Cooking Instructions
First, heat a large soup pot or deep sauté pan over medium-high heat. Add the ground pork with 1 teaspoon sea salt and white pepper. Break the meat apart and cook until no pink remains. Then reduce heat slightly if needed. Remove the cooked pork with a slotted spoon while leaving the rendered fat in the pot.
Next, assess the fat in the pan. Add extra fat if needed to reach about 2 to 3 tablespoons. Turn heat to medium. Add cabbage with ½ teaspoon sea salt. Cook for 15 minutes, stirring every few minutes so it softens evenly. Then add mushrooms and the remaining ½ teaspoon salt. Cook another 5 minutes.
Afterward, pour in the broth. Return the pork to the pot. Add scallion whites, ginger, and garlic. Stir well. Bring the soup to a gentle simmer. Cover and cook for 5 minutes. Turn off the heat. Finally, stir in scallion greens and coconut aminos. Taste and adjust salt if needed. Serve hot.
Tips for Perfect Results
Common Mistakes to Avoid
Do not rush the cabbage cooking step. Proper sautéing builds flavor and softens texture. Also, avoid overcrowding the pot when browning pork, since proper browning adds richness. Finally, do not over-simmer once the broth is added. A gentle simmer keeps the meat tender and the vegetables vibrant.
Pro Tips for Better Flavor
Use high-quality bone broth for a deeper taste. Fresh ginger makes a noticeable difference, so skip powdered if possible. Additionally, toasted sesame oil adds authentic aroma if your diet allows it. For extra texture, reserve some scallion greens for garnish right before serving.
Serving and Storage
How to Serve
Serve Potsticker Soup piping hot in wide bowls so the cabbage and pork distribute evenly. Garnish with extra sliced scallions for brightness. This soup pairs well with cauliflower rice for a low-carb meal or simply stands alone as a complete One Pot dinner.
How to Store Leftovers
Store cooled soup in an airtight container in the refrigerator for up to four days. Reheat gently over medium heat until warmed through. If freezing, allow the soup to cool fully before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.
Conclusion
Potsticker Soup brings together bold flavor, nourishing ingredients, and effortless preparation. Because it cooks in one pot, cleanup stays easy while the taste remains deeply satisfying. Whether you follow Paleo, Keto, Whole30, or simply want a wholesome bowl of comfort, this warming recipe delivers every time.
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Frequently Asked Questions
Can I make Potsticker Soup ahead of time?
Yes. In fact, the flavors deepen after a day in the refrigerator. Store it in a sealed container and reheat gently before serving.
Is this recipe truly Keto-friendly?
Yes. Use only scallion greens and skip garlic if preferred. The soup stays low in carbohydrates and fits well into a Keto meal plan.
Can I substitute another protein?
Absolutely. Ground chicken or turkey works well. However, pork delivers the most traditional flavor profile for authentic Potsticker Soup.
Print
Potsticker Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Potsticker Soup is a rich, flavorful, warming Chinese-inspired soup made with ground pork, Napa cabbage, shiitake mushrooms, and ginger in a savory broth. Paleo, Keto, Whole30, and gluten-free friendly.
Ingredients
- 4 cups meat stock, broth, or bone broth
- 1¾ pounds Napa cabbage, thinly sliced and chopped into bite-size pieces
- 1 pound ground pork
- 7 ounces shiitake mushrooms, stems removed and thinly sliced
- 1 bunch scallions, whites and greens separated and sliced
- 2 tablespoons coconut aminos
- 2 tablespoons fresh ginger root, freshly grated or minced
- 2 cloves garlic, crushed or minced
- 2 teaspoons sea salt, divided
- ½ teaspoon ground white pepper
- 2 tablespoons additional fat as needed
Instructions
- Heat a large soup pot over medium-high heat. Add ground pork, 1 teaspoon sea salt, and white pepper. Cook and break up the meat until no pink remains. Remove pork with a slotted spoon, leaving fat in the pot.
- Add additional fat if needed to equal 2 to 3 tablespoons total. Add cabbage and ½ teaspoon sea salt. Cook for 15 minutes, stirring every few minutes.
- Add sliced mushrooms and remaining ½ teaspoon salt. Cook 5 more minutes, stirring occasionally.
- Add broth, cooked pork, scallion whites, ginger, and garlic. Stir and bring to a simmer. Cover and simmer 5 minutes.
- Turn off heat. Stir in scallion greens and coconut aminos. Serve hot.
Notes
- For Keto, discard scallion whites and use only greens.
- For AIP, substitute ground ginger for white pepper.
- Use toasted sesame oil if diet allows for deeper flavor.
- Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 35minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian, Chinese