Potsticker Soup with Mushrooms & Bok Choy
Ingredients
For the Soup Base:
1 tablespoon sesame oil (or vegetable oil)
1 medium onion, diced
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
6 cups chicken or vegetable broth
2 tablespoons soy sauce
1 tablespoon rice vinegar
1/2 teaspoon chili flakes (optional, for heat)
Add-Ins:
1 cup mushrooms, sliced (shiitake, button, or cremini work well)
1 small head bok choy, chopped into bite-sized pieces
1 package (10–12 oz) frozen potstickers or dumplings (your favorite variety)
Optional Garnishes:
2 green onions, sliced
Fresh cilantro, chopped
Sesame seeds
Sriracha or chili oil
Instructions
Step 1: Sauté the Aromatics
Heat sesame oil in a large pot over medium heat.
Add the diced onion and sauté for 3–4 minutes until softened.
Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Step 2: Build the Broth
Pour in the chicken or vegetable broth.
Stir in the soy sauce, rice vinegar, and chili flakes (if using).
Bring the soup to a gentle boil.
Step 3: Cook the Mushrooms and Potstickers
Add the sliced mushrooms to the broth and simmer for 5 minutes.
Carefully drop the frozen potstickers into the soup. Simmer for 6–8 minutes, or until the potstickers are cooked through (check the package instructions for exact cooking time).
Step 4: Add the Bok Choy
Stir in the chopped bok choy and cook for an additional 2–3 minutes, just until the leaves are tender but still vibrant.
Step 5: Serve and Garnish
Ladle the soup into bowls, ensuring each serving gets plenty of broth, dumplings, mushrooms, and bok choy.
Garnish with sliced green onions, fresh cilantro, sesame seeds, and a drizzle of sriracha or chili oil for extra heat.
Why You’ll Love This Recipe
Quick and Easy: Ready in under 30 minutes using frozen potstickers.
Customizable: Add your favorite vegetables or switch up the potsticker filling.
Flavorful: The combination of soy, ginger, and sesame creates a deeply satisfying broth.
Pro Tips for Success
Don’t Overcrowd the Potstickers: Cook in batches if necessary to avoid them sticking together.
Fresh Greens: Add bok choy at the end to maintain its crunch and color.
Boost the Broth: Add a splash of fish sauce or miso paste for extra umami.
Storage and Reheating
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently on the stovetop. Add a little extra broth if the soup thickens.
Freezing: Avoid freezing as the potstickers and bok choy may not retain their texture.
This Potsticker Soup with Mushrooms & Bok Choy is a flavorful and nourishing meal that’s perfect for any day. It’s easy to make, full of fresh ingredients, and sure to impress at the dinner table. Enjoy! 🥟🍄✨