Potsticker Soup

I’m burnt out. You too? Yeah. We’ve been through a lot. It’s okay to not be okay. Let’s just be there for each other and we’ll get through this. One day at a time. As someone who normally loves to cook, it felt “exciting” initially to think of what to make for dinner and that I’d be home so if it was something that was going to take some time, I could still do it on a weeknight. I’m over it. Done. Toast. Trying to make something that isn’t packaged garbage or on repeat but also feels effortless to make and provides some fresh flavor has been a CHALLENGE. I have no idea when I first made this (I can’t tell the difference between two days ago from two months ago anymore) but know that it was a….I need something easy, quick, warm, has lots of vegetables, and will fill me up…moment. When I’ve had the ole “guess I’ll throw some shit together” feeling, I’ve made this a couple times and always been satisfied. Know you’ve had those meals too. Feel free to change up the veg to use whatever you have. Anything would probably work here. Paired with a playlist of my favorite songs of 2021. Keep on keeping on. One day, one moment, one song at a time.

1 splash of canola or vegetable oil
1/2 onion, diced
1 carrot, diced
2 cloves garlic, minced
2 teaspoons ginger, minced
1 head bok choy, sliced
4 cups vegetable or chicken broth
1/2 bag (16-20oz bag) of potstickers (whatever filling you prefer)
1/2 cup or so enoki mushrooms

Garnishes: Thai basil, green onion, chili crisp

• Heat oil in a pot over medium heat
• Add onion and carrot and saute until softened, about 5 minutes
• Add garlic and ginger to the pot and saute for a minute
• Add the bok choy and broth and bring to a boil
• Potstickers go in now and cook for a few minutes (check your package for exact timing)
• Turn off the heat and add the mushrooms
• Spoon into bowl and garnish with Thai basil, green onion and chili crisp