Description
A comforting and flavorful Potsticker Soup with Mushrooms & Bok Choy, perfect for a quick weeknight meal. This Asian-inspired soup features tender mushrooms, crisp bok choy, and savory potstickers simmered in a fragrant broth with garlic, ginger, and soy sauce.
Ingredients
Scale
Soup Base
- 1 tablespoon sesame oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 1 small onion, chopped
- 6 cups low-sodium chicken or vegetable broth
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 teaspoon rice vinegar
Vegetables & Potstickers
- 1 (6–8 oz) package mushrooms (shiitake, cremini, or button), sliced
- 4 baby bok choy, chopped into bite-sized pieces
- 15–20 frozen potstickers (pork, chicken, or vegetable)
Garnishes (Optional)
- Sliced green onions
- Sesame seeds
Instructions
- Heat aromatics: Heat sesame oil in a large pot over medium heat. Add minced garlic, grated ginger, and chopped onion. Sauté for 2–3 minutes until fragrant and the onion is slightly softened.
- Add broth and mushrooms: Pour in the low-sodium broth, soy sauce, and rice vinegar. Bring to a gentle simmer, then add sliced mushrooms. Let it simmer for 5–7 minutes until the mushrooms soften.
- Add bok choy and potstickers: Stir in the chopped baby bok choy and frozen potstickers. Simmer gently for another 6–8 minutes until the potstickers are heated through and the bok choy becomes tender.
- Season and adjust: Taste the soup and adjust seasoning with more soy sauce or a pinch of salt if needed.
- Serve and garnish: Ladle the soup into bowls and garnish with sliced green onions and sesame seeds if desired. Serve hot for a comforting meal.
Notes
- Use any kind of frozen potstickers or dumplings—just be sure to simmer gently so they don’t fall apart.
- Add chili oil or sriracha to the soup for extra heat and flavor.
- Leftovers store well for 2–3 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
