Warm up with a comforting bowl of Potsticker Soup with Mushrooms & Bok Choy. This delightful soup brings together the savory flavors of dumplings and the freshness of vegetables, all in a flavorful broth. Perfect for a quick and easy meal that feels anything but ordinary.
Ingredients
- 1 package frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (shiitake or button mushrooms work well)
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
- Optional: sesame oil or chili oil for drizzling
Instructions
- Prepare the aromatics: In a large pot, heat a teaspoon of oil over medium heat. Add the minced garlic and grated ginger, sauté for 30–60 seconds until fragrant.
- Cook the vegetables: Add the sliced mushrooms and sauté for 2–3 minutes until slightly softened. Add the chopped bok choy and cook for another 1–2 minutes until it starts to wilt.
- Add broth and seasoning: Pour in the 4 cups of chicken or vegetable broth. Stir in the soy sauce and bring the soup to a gentle boil.
- Cook the potstickers: Add the frozen potstickers to the boiling soup. Reduce the heat to a simmer and cook according to the package instructions (usually 5–7 minutes), until the potstickers float and are fully cooked.
- Finish and serve: Taste the soup and adjust seasoning with more soy sauce if needed. Ladle into bowls, garnish with reserved green onions. Optional: drizzle with a few drops of sesame oil or chili oil for extra flavor.
Variation
- Add a teaspoon of miso paste for an umami boost.
- Use wontons instead of potstickers for a different texture.
- Add a beaten egg during the last minute of cooking for an egg drop soup style.
Cooking Notes
- For a spicier soup, add thin slices of fresh chili or a dash of sriracha.
- If the potstickers absorb too much liquid, add extra broth or water to maintain the soup consistency.
- Frozen potstickers cook well directly in the broth, enhancing their flavor.
Serving Suggestions
- Serve with a side of kimchi for a tangy contrast.
- Pair with a light salad with sesame dressing for a full meal.
- Enjoy with a cup of jasmine or green tea for a calming experience.
Tips
- Taste the broth before adding additional soy sauce, as potstickers can be salty.
- To keep the potstickers from sticking to the bottom, stir gently after adding them to the soup.
- Prepare all ingredients ahead of time for a seamless cooking process.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 14g
- Sodium: 900mg
Frequently Asked Questions
- Can I use fresh potstickers instead of frozen?
Yes, adjust the cooking time accordingly. - Can I make this soup gluten-free?
Use gluten-free potstickers and tamari instead of soy sauce. - How long can I store leftovers?
Store in an airtight container in the fridge for up to 3 days. - Can I freeze this soup?
Avoid freezing as the potstickers may become soggy.
Conclusion
Potsticker Soup with Mushrooms & Bok Choy is a delightful, comforting dish that combines the best of Asian flavors in a simple yet satisfying presentation. With its hearty broth, nutritious vegetables, and flavorful potstickers, this soup makes for a perfect meal on any chilly day. Customize it with your favorite vegetables or spices to make it uniquely yours, and enjoy the warmth it brings to your table.
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Potsticker Soup with Mushrooms & Bok Choy
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian (if using vegetable broth)
Description
Warm up with a comforting bowl of Potsticker Soup with Mushrooms & Bok Choy. This delightful soup brings together the savory flavors of dumplings and the freshness of vegetables, all in a flavorful broth. Perfect for a quick and easy meal that feels anything but ordinary.
Ingredients
Scale
- 1 package frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms (shiitake or button mushrooms work well)
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
- Optional: sesame oil or chili oil for drizzling
Instructions
- Prepare the aromatics: In a large pot, heat a teaspoon of oil over medium heat. Add the minced garlic and grated ginger, sauté for 30–60 seconds until fragrant.
- Cook the vegetables: Add the sliced mushrooms and sauté for 2–3 minutes until slightly softened. Add the chopped bok choy and cook for another 1–2 minutes until it starts to wilt.
- Add broth and seasoning: Pour in the 4 cups of chicken or vegetable broth. Stir in the soy sauce and bring the soup to a gentle boil.
- Cook the potstickers: Add the frozen potstickers to the boiling soup. Reduce the heat to a simmer and cook according to the package instructions (usually 5–7 minutes), until the potstickers float and are fully cooked.
- Finish and serve: Taste the soup and adjust seasoning with more soy sauce if needed. Ladle into bowls, garnish with reserved green onions. Optional: drizzle with a few drops of sesame oil or chili oil for extra flavor.
Notes
- You can add other vegetables like spinach, carrots, or snow peas for more color and nutrition.
- For a heartier soup, add cooked noodles along with the broth.
- Use homemade broth for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 900mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 0mg
Keywords: potsticker soup, dumpling soup, quick dinner, Asian soup
