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Potsticker Soup with Mushrooms & Bok Choy Recipe


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  • Author: Olivia
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Warm up with this comforting Potsticker Soup with Mushrooms & Bok Choy! Packed with delicious dumplings, tender bok choy, and earthy mushrooms in a flavorful broth, this soup is a cozy and satisfying meal. Perfect for a light lunch or dinner!


Ingredients

Scale

For the Soup:

  • 4 cups low-sodium chicken or vegetable broth
  • 2 cups water
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated ginger
  • 2 garlic cloves, minced
  • 1 teaspoon chili garlic sauce (optional, for heat)
  • 4 oz (about 1 1/2 cups) sliced mushrooms (shiitake or button mushrooms)
  • 2 cups bok choy, chopped (about 23 small heads or 1 large bunch)
  • 1/2 cup green onions, chopped (for garnish)
  • 1 tablespoon cilantro (optional, for garnish)

For the Potstickers:

  • 1216 frozen potstickers (store-bought or homemade; pork, chicken, or vegetable)
  • 1 tablespoon olive oil (for pan-frying, optional)

Instructions

  1. Prepare the broth: In a large pot, combine the chicken or vegetable broth and water. Bring to a simmer over medium heat. Stir in soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce (if using). Simmer for about 5 minutes to allow the flavors to meld.
  2. Cook the mushrooms: Add the sliced mushrooms to the pot and cook for 5-7 minutes, until they begin to soften and release their juices.
  3. Cook the bok choy: Stir in the chopped bok choy and cook for 3-5 minutes until the bok choy is tender but still vibrant green.
  4. Add the potstickers: If you’re using frozen potstickers, heat a tablespoon of olive oil in a separate pan over medium heat. Add the potstickers and pan-fry them for about 2-3 minutes until golden and crispy on the bottom. Then, add them to the simmering soup, letting them cook through for about 7-10 minutes, or until they float to the top and are fully heated.

    Note: If you prefer not to fry the potstickers first, you can add them directly to the simmering broth, but pan-frying gives them an extra layer of flavor and texture.

  5. Garnish and serve: Once the potstickers are cooked through, taste the soup and adjust seasoning with extra soy sauce or chili garlic sauce if desired. Ladle the soup into bowls, ensuring each bowl gets a few potstickers, mushrooms, and bok choy. Garnish with green onions and cilantro, if desired.
  6. Enjoy! Serve immediately while hot.

Notes

  • You can use store-bought frozen potstickers (vegetable, pork, or chicken) for convenience, or make your own homemade potstickers.
  • For a vegetarian version, use vegetable or tofu potstickers and vegetable broth.
  • If you like a spicier broth, feel free to add more chili garlic sauce or even a splash of sriracha.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian

Nutrition

  • Serving Size: 1 bowl (1/4 of the recipe)
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 800mg
  • Fat: 14g
  • Saturated Fat: 2g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 6g
  • Protein: 16g4
  • Cholesterol: 0mg