Hey y'all! If you love cozy, heartwarming meals that come together effortlessly, this Potsticker Soup with Mushrooms & Bok Choy is about to become your new favorite. Bursting with savory flavors, tender potstickers, and crisp-tender veggies, this soup is perfect for chilly nights, lazy weekends, or whenever you need a quick, comforting dinner fix. Let's get cooking!
Why You'll Love This Potsticker Soup with Mushrooms & Bok Choy
- Quick & Easy: Ready in just 30 minutes, this soup is weeknight-friendly and stress-free.
- Flavor Packed: The umami-rich broth, earthy mushrooms, and juicy potstickers deliver amazing taste in every spoonful.
- Healthy & Filling: Loaded with greens and lean protein, this soup is as nutritious as it is satisfying.
- Customizable: Perfect base for adding your favorite veggies or proteins.
- Family Friendly: Kids and adults alike love the bite-sized potstickers!
Ingredients for Potsticker Soup with Mushrooms & Bok Choy
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 6 ounces cremini or shiitake mushrooms, sliced
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili-garlic sauce (optional for heat)
- 12 frozen potstickers (vegetarian or meat-filled based on preference)
- 2 cups baby bok choy, sliced
- 3 green onions, sliced
- Fresh cilantro for garnish (optional)
- Salt & pepper to taste
How to Make Potsticker Soup with Mushrooms & Bok Choy
Step 1: Sauté Aromatics & Mushrooms
In a large soup pot or Dutch oven, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, stirring for 1 minute until fragrant. Toss in the sliced mushrooms and sauté for 4-5 minutes until softened and slightly golden.
Step 2: Build the Flavorful Broth
Pour in the chicken or vegetable broth, soy sauce, rice vinegar, and chili-garlic sauce if using. Bring to a simmer, scraping the bottom to lift any browned bits. Let the broth simmer for 5 minutes for deeper flavor.
Step 3: Cook the Potstickers
Add the frozen potstickers directly to the simmering broth. Stir gently and let them cook uncovered for 8 minutes, or until heated through and cooked (check your potsticker package for specific times).
Step 4: Add the Greens
Stir in the bok choy and green onions. Simmer for 2-3 minutes more, just until the greens are bright and tender-crisp. Taste and adjust seasonings with salt and pepper as needed.
Step 5: Serve
Ladle the soup hot into bowls, garnishing with fresh cilantro and extra green onions if desired. Enjoy immediately!
Notes for Making Potsticker Soup with Mushrooms & Bok Choy
- Use homemade broth for richer flavor—check out this easy chicken stock recipe.
- For a vegetarian version, use veggie broth and meat-free potstickers.
- Don’t overcook the bok choy to keep its vibrant color and slight crunch.
Potsticker Soup with Mushrooms & Bok Choy: Variations
- Spicy Kimchi: Stir in ½ cup chopped kimchi and a splash of kimchi juice for a tangy, spicy kick.
- Coconut Broth: Add 1 cup coconut milk for a creamy, aromatic twist.
- Noodle Boost: Toss in cooked rice noodles for an even heartier soup.
Required Equipment for Potsticker Soup with Mushrooms & Bok Choy
- Large soup pot or Dutch oven
- Sharp knife & cutting board
- Ladle
- Measuring cups and spoons
Storage Instructions for Potsticker Soup with Mushrooms & Bok Choy
Store soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop—add extra broth if needed, as potstickers may absorb liquid. Avoid freezing, as potstickers can become mushy.
Serving Recommendations for Potsticker Soup with Mushrooms & Bok Choy
- Serve with steamed jasmine rice or a side of crisp Asian slaw.
- Pair with scallion pancakes for a delicious contrast in texture.
- Drizzle a little chili oil or sprinkle toasted sesame seeds just before serving for extra flavor.
Pro Tips for the Best Potsticker Soup with Mushrooms & Bok Choy
- Use high-quality frozen potstickers for the best taste and texture; see this guide to frozen dumplings for top options.
- Balance the broth—taste as you go and adjust soy sauce or vinegar for your perfect savory-tangy mix.
- Slice bok choy stems thinly so they cook at the same rate as the greens.
Potsticker Soup with Mushrooms & Bok Choy FAQ
- Can I use fresh potstickers or dumplings?
Yes! Just reduce the cooking time—fresh dumplings often need only 5-6 minutes to cook through. - Which mushrooms work best?
Cremini, shiitake, or button mushrooms all work well. For stronger flavor, use a mix. - Can I make this soup gluten-free?
Absolutely! Use gluten-free dumplings and substitute tamari for soy sauce.
Prep time: 10 minutes
Total time: 30 minutes
Ingredients
- 8-10 frozen or fresh potstickers (pork, chicken, or vegetable)
- 6 cups low-sodium chicken broth
- 1 tablespoon vegetable oil
- 2 cups sliced shiitake or cremini mushrooms
- 2 cups chopped bok choy
- 2 green onions, thinly sliced
- 2 teaspoons soy sauce
- 1 teaspoon toasted sesame oil
- 2 cloves garlic, minced
- 1-inch piece fresh ginger, minced
Instructions
-
1Heat vegetable oil in a large pot over medium heat. Add garlic and ginger and sauté for 1 minute until fragrant.
-
2Add sliced mushrooms and cook for 3-4 minutes until softened.
-
3Pour in chicken broth and bring to a gentle boil. Stir in soy sauce.
-
4Add potstickers to the simmering broth and cook for 5-7 minutes (or according to package directions) until cooked through.
-
5Stir in bok choy and cook for 2-3 minutes until tender yet crisp.
-
6Drizzle with sesame oil and garnish with green onions before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!