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Potsticker Soup with Mushrooms & Bok Choy

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A comforting and flavorful soup featuring tender potstickers, hearty mushrooms, and fresh bok choy, simmered in a fragrant ginger-garlic broth. This quick and satisfying dish is perfect for chilly evenings and busy weeknights. #PotstickerSoup #Mushrooms #BokChoy #GingerGarlicBroth #ComfortFood #QuickDinner #AsianCuisine #VegetarianSoup #OnePotMeal #EasyRecipe

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh ginger, grated
  • 6 cups chicken or vegetable broth
  • 12 frozen potstickers or dumplings
  • 1 cup sliced mushrooms (shiitake or button)
  • 2 cups baby bok choy, chopped
  • 2 tablespoons soy sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Sliced green onions, sesame seeds, and fresh cilantro for garnish

Instructions

  1. In a large pot, heat sesame oil over medium heat. Add diced onion, garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and softened.
  2. Pour in the chicken or vegetable broth and bring to a gentle boil. Carefully add the frozen potstickers to the pot.
  3. Let the potstickers cook in the simmering broth for 5–7 minutes, stirring occasionally to prevent sticking.
  4. Stir in the sliced mushrooms and chopped bok choy. Cook for an additional 3–5 minutes until the vegetables are tender.
  5. Add soy sauce, rice vinegar, and crushed red pepper flakes for flavor. Taste and adjust the seasoning as needed.
  6. Ladle the soup into bowls and garnish with sliced green onions, sesame seeds, and fresh cilantro.

Notes

  • For a spicier version, add chili oil or sriracha to the broth.
  • Customize with other veggies like spinach, napa cabbage, or carrots.
  • Swap vegetable broth with chicken broth for a non-vegetarian option.
  • Use low-sodium soy sauce to control the saltiness of the soup.
  • Ensure the potstickers are fully cooked before serving.

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