Spicy Miso Potsticker Soup Recipe – Gochugaru & Galangal Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Miso Potsticker Soup Recipe – Gochugaru & Galangal Flavors

Hey everyone! If you’re anything like me, you’re always on the lookout for a cozy, flavorful soup that’s a little bit different. This Spicy Miso Potsticker Soup is exactly that. It’s a beautiful fusion of Korean and Southeast Asian flavors, with a comforting warmth that’s perfect for a chilly evening. I first made this when I was craving something a little adventurous, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average soup. It’s packed with umami from the miso paste, a gentle heat from the gochugaru, and a lovely aromatic complexity from the galangal. Plus, those little potstickers floating in the broth? Pure joy! It’s surprisingly easy to make, ready in under 20 minutes, and totally customizable to your spice preference.

Ingredients

Here’s what you’ll need to whip up this delicious soup:

• 1 tbsp sesame oil
• 2 stalks celery, chopped
• 1 carrot, diced
• 1 red bell pepper, chopped
• 1 tbsp tomato paste
• 1 tbsp miso paste
• 1 tsp gochugaru (Korean chili flakes)
• ½ tsp garlic powder
• ¼ cup coconut cream
• 1 tbsp peanut butter
• 1 tbsp dark soy sauce
• 1 small piece galangal (about 1 inch), finely grated
• 1 tsp sriracha sauce (or more, to taste!)
• Salt, to taste
• 8-10 frozen potstickers
• For garnish: edamame, coriander (cilantro), and a lemon wedge

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best flavor:

Sesame Oil: Types and Flavor Profiles

There are two main types of sesame oil: light and dark. We’re using dark sesame oil here, which has a richer, nuttier flavor. A little goes a long way! (approx. 15ml)

Celery & Carrots: Regional Variations in India

While not traditionally Indian ingredients in this specific soup, celery and carrots are becoming increasingly common in Indian cooking, especially in soups and stews. They add a lovely sweetness and texture. You’ll find variations using similar root vegetables across different regions.

Gochugaru: Exploring Korean Chili Flakes

Gochugaru isn’t just about heat; it has a slightly sweet and smoky flavor. The level of spice can vary, so start with 1 tsp and adjust to your liking. (approx. 5g)

Miso Paste: Different Types and Their Uses

There are several types of miso paste – white (shiro), red (aka), and mixed. I prefer red miso for this soup as it has a bolder flavor, but white miso works well too for a milder taste. (approx. 15g)

Galangal: A Unique Aromatic Root

Galangal is like ginger’s more fragrant cousin. It has a citrusy, piney aroma. If you can’t find it, see the FAQ section for substitutions.

Coconut Cream vs. Coconut Milk: What’s the Difference?

Coconut cream is thicker and richer than coconut milk. It adds a lovely creaminess to the soup. If you only have coconut milk, you can use it, but the soup won’t be quite as decadent. (approx. 60ml)

Step-By-Step Instructions

Alright, let’s get this soup going!

1. Heat the sesame oil in a pan over medium heat.
2. Add the chopped celery and sauté until it starts to soften and become translucent – about 3-4 minutes.
3. Stir in the diced carrot and cook until it’s slightly softened, another 3 minutes or so.
4. Add the chopped red bell pepper and mix well. Cook for a couple of minutes until it starts to soften.
5. Now, mix in the tomato paste, miso paste, gochugaru, and garlic powder. Cook for about 1 minute, stirring constantly, to bloom the spices. This really wakes up the flavors!
6. Pour in about 4 cups (950ml) of water and stir to combine everything. Add the coriander powder and coconut cream.
7. Mix in the peanut butter, dark soy sauce, grated galangal, and sriracha sauce. Give it a good stir and simmer for 5 minutes, allowing the flavors to meld together.
8. While the soup simmers, steam the frozen potstickers in an oiled steamer for about 3 minutes, or until they’re tender and heated through.
9. Ladle the soup into bowls and top with the steamed dumplings.
10. Garnish with edamame, fresh coriander, and a lemon wedge. Serve immediately and enjoy!

Expert Tips

• Don’t skip the simmering step! It’s crucial for developing the flavors.
• Taste as you go and adjust the seasoning to your liking.
• For a richer broth, use vegetable broth instead of water.

Variations

Vegan Adaptation

This recipe is already pretty close to vegan! Just double-check that your potstickers don’t contain any animal products.

Gluten-Free Adaptation (Potsticker Check)

The soup itself is gluten-free, but always check the ingredients of your potstickers. Many contain wheat. There are fantastic gluten-free potsticker options available now!

Spice Level Adjustment

Love it hot? Add more sriracha or a pinch of cayenne pepper. Prefer milder flavors? Reduce the gochugaru or omit the sriracha.

Festival Adaptation (Winter Comfort Food)

My grandmother always said a good soup is essential for winter festivals. This one is perfect for Lohri or Makar Sankranti – a warm, spicy hug in a bowl!

Serving Suggestions

This soup is fantastic on its own, but you can also serve it with a side of steamed rice or a simple green salad.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The potstickers might absorb some of the broth, so you might need to add a little water when reheating.

FAQs

What is the best type of potsticker to use in this soup?

Pork and vegetable potstickers are classic choices, but feel free to experiment! Shrimp or chicken potstickers would also be delicious.

Can I make this soup ahead of time?

You can make the soup base ahead of time and store it in the refrigerator for up to 2 days. Just add the potstickers when you’re ready to serve.

What can I substitute for galangal if I can’t find it?

A combination of ginger and a squeeze of lime juice can work in a pinch. It won’t be exactly the same, but it will add a similar aromatic quality.

How spicy is this soup, and can I adjust the heat?

The spice level is moderate, thanks to the gochugaru and sriracha. You can easily adjust it by adding more or less of these ingredients.

Is this soup suitable for freezing?

I wouldn’t recommend freezing the soup with the potstickers in it, as they can become mushy. You can freeze the soup base, though!

What are the health benefits of miso paste?

Miso paste is a fermented food, which means it’s packed with probiotics that are good for your gut health. It’s also a good source of protein and essential minerals.