Potsticker Soup with Mushrooms & Bok Choy: A Quick and Flavorful Comfort Dish
Looking for a soup that’s both hearty and light? This Potsticker Soup with Mushrooms and Bok Choy brings together tender dumplings, earthy mushrooms, and crisp bok choy in a fragrant broth. It’s the perfect combination of comfort and simplicity, ideal for chilly evenings or a quick weeknight meal.
Why You’ll Love This Recipe
1. Quick and Easy
With frozen potstickers as the star, this soup comes together in under 30 minutes.
2. Versatile
Customize the potstickers and veggies to suit your taste preferences.
3. Flavorful and Nutritious
The sesame oil, ginger, and soy sauce create a rich, aromatic broth, while bok choy and mushrooms add freshness and nutrients.
Ingredients
Base Ingredients
• 1 tablespoon sesame oil
• 1 onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
Broth and Veggies
• 6 cups chicken or vegetable broth
• 2 cups mushrooms, sliced
• 2 cups baby bok choy, chopped
Main Feature
• 12 frozen potstickers (choose your favorite filling: pork, chicken, veggie, etc.)
Seasonings
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
Instructions
Step 1: Sauté Aromatics
1. Heat sesame oil in a large pot over medium heat.
2. Add the onion and sauté for 3–4 minutes until softened.
3. Stir in the garlic and ginger, cooking for an additional minute until fragrant.
Step 2: Build the Broth
1. Pour in the chicken or vegetable broth and bring to a gentle simmer.
2. Stir in the soy sauce and rice vinegar to infuse the broth with umami flavor.
Step 3: Add Mushrooms and Potstickers
1. Add the sliced mushrooms to the simmering broth and cook for 3–5 minutes.
2. Gently place the frozen potstickers into the pot, ensuring they’re submerged in the broth. Cook for 5–7 minutes, or until the potstickers are heated through and tender.
Step 4: Add Bok Choy
1. Stir in the chopped baby bok choy and let it wilt for 1–2 minutes.
Step 5: Serve
1. Ladle the soup into bowls, ensuring each serving has a few potstickers and plenty of mushrooms and bok choy.
2. Serve hot and enjoy!
Pro Tips for Success
1. Potstickers: Use frozen dumplings directly; no need to thaw them beforehand.
2. Vegetable Variations: Swap bok choy for spinach, napa cabbage, or kale for a different texture.
3. Enhance Flavor: Add a dash of chili oil or sesame seeds as a garnish for an extra kick.
4. Protein Boost: For added protein, toss in shredded chicken or tofu cubes.
Storage and Reheating
• Refrigerate: Store leftovers in an airtight container for up to 3 days.
• Reheat: Warm on the stovetop over low heat, adding a splash of broth or water if needed.
• Freezing: It’s best not to freeze the soup, as the potstickers can become soggy when reheated.
Frequently Asked Questions
1. Can I use homemade potstickers?
Yes! Fresh or homemade potstickers work beautifully in this soup. Adjust cooking time as needed.
2. Is this soup spicy?
No, but you can make it spicy by adding chili flakes, sriracha, or chili oil.
3. What’s the best type of mushroom to use?
Button, cremini, or shiitake mushrooms are great options, but any mushroom variety will work.
4. Can I make this gluten-free?
Choose gluten-free potstickers and substitute tamari for soy sauce to make this recipe gluten-free.
This Potsticker Soup with Mushrooms and Bok Choy is a delightful, aromatic dish that’s perfect for any occasion. With tender dumplings, a flavorful broth, and vibrant vegetables, this soup will quickly become a go-to favorite for busy weeknights or cozy weekends. Enjoy the simple pleasures of a warm, hearty bowl today!