Name: Potsticker Soup with Mushrooms & Bok Choy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 1 tablespoon sesame oil (or olive oil); 1 medium onion, sliced; 3 cloves garlic, minced; 1-inch piece fresh ginger, grated; 4 cups vegetable or chicken broth (check for no pork); 1 tablespoon soy sauce (or tamari for gluten-free); 1 tablespoon rice vinegar; 1 tablespoon miso paste (optional, for depth of flavor); 12-15 frozen vegetable or chicken potstickers (check ingredients for pork-free options); 1 cup sliced mushrooms (shiitake, button, or cremini); 2 cups bok choy, chopped (or substitute with spinach); 2 tablespoons scallions, chopped; 1 teaspoon sesame seeds (optional)

Introduction

Potsticker Soup with Mushrooms & Bok Choy is a warm, comforting dish that combines crispy potstickers with an aromatic broth packed with fresh vegetables. It’s quick to prepare and perfect for a cozy meal any day of the week.

The image shows a white bowl filled with several light beige dumplings floating in a clear brown broth. Dark brown mushrooms and bright green leafy vegetables are placed among the dumplings, adding color contrast. Small light beige sesame seeds are sprinkled on top, along with finely chopped green onions. The broth looks warm and slightly shiny, and the bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12-15 frozen vegetable or chicken potstickers (pork-free options available)
1 tablespoon sesame oil (or olive oil)
1 medium onion, sliced
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
4 cups vegetable or chicken broth (pork-free)
1 tablespoon soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1 tablespoon miso paste (optional, for depth of flavor)
1 cup sliced mushrooms (shiitake, button, or cremini)
2 cups bok choy, chopped (or substitute with spinach)
2 tablespoons scallions, chopped (for garnish)
1 teaspoon sesame seeds (for garnish, optional)

Instructions

Step 1: In a large pot, heat the sesame oil over medium heat. Add the sliced onion and sauté until softened, about 4-5 minutes. Stir in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
Step 2: Pour in the vegetable or chicken broth. Add soy sauce, rice vinegar, and miso paste if using. Stir well and bring to a simmer.
Step 3: Gently add the frozen potstickers to the simmering broth. Cook for 5-7 minutes until heated through and tender.
Step 4: Add the sliced mushrooms and chopped bok choy to the pot. Simmer for an additional 5-7 minutes until the vegetables are tender but still vibrant.
Step 5: Taste the soup and adjust the seasoning with more soy sauce or vinegar if desired.
Step 6: Ladle the soup into bowls and garnish with chopped scallions and sesame seeds. Serve immediately while hot.

Tips & Variations

Use fresh mushrooms and bok choy if preferred, though frozen potstickers save time without sacrificing flavor.
Add chili oil or sliced fresh chilies for a spicy kick.
Swap vegetable broth for chicken broth or add coconut milk for a creamy variation.
Try different greens like spinach, napa cabbage, or kale in place of bok choy.
Include extra vegetables such as carrots, baby corn, or bamboo shoots for added texture and nutrition.
For a vegan version, use vegetable potstickers and vegetable broth, ensuring all ingredients are plant-based.
Add cooked ramen or udon noodles to turn the soup into a heartier meal.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth or water if the soup has thickened. For freezing, separate the broth and potstickers—freeze broth in containers and potstickers separately. Reheat broth and cook potstickers fresh when ready to serve for best texture.

How to Serve

The image shows a white bowl filled with six dumplings covered in clear broth. The dumplings have light beige, soft dough with pinched edges, floating in a broth with dark brown mushrooms, small green spinach leaves, and sprinkled white sesame seeds on top. The bowl sits on a green cloth with a white marbled surface beneath it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers work well but may require a few extra minutes in the broth to cook through thoroughly.

Can I make this soup ahead of time?

Absolutely. Prepare the broth and vegetables in advance, then cook the potstickers just before serving to keep them from getting soggy.

How can I make this soup spicier?

Add chili oil, fresh sliced chilies, or a spoonful of sriracha to the broth to increase the heat according to your taste.

Is this recipe gluten-free?

To make it gluten-free, use tamari instead of soy sauce and ensure your potstickers are labeled gluten-free.

Can I use other greens besides bok choy?

Yes, spinach, napa cabbage, or kale all make excellent substitutes and bring their own unique flavors.

How do I prevent the potstickers from falling apart?

Handle the frozen potstickers gently when adding to the soup and avoid stirring vigorously. Let them cook undisturbed for the recommended time.

Can I use a different broth?

Yes, chicken broth or mushroom broth are great alternatives that add different flavor profiles.

What other vegetables can I add?

Carrots, baby corn, bamboo shoots, or any of your favorite vegetables can be added for more variety and nutrition.

Can I add noodles to the soup?

Yes, cooked noodles like ramen or udon can be added to make the soup more filling and substantial.

How do I store leftovers?

Keep leftovers in an airtight container in the fridge up to 3 days. Reheat gently on the stove, adding extra broth or water if needed to loosen the soup.