Potsticker Soup with Mushrooms & Bok Choy Recipe
A comforting and flavorful Potsticker Soup with Mushrooms & Bok Choy, combining crispy pan-fried potstickers in a savory broth enriched with garlic, ginger, and miso, complemented by fresh mushrooms and vibrant bok choy. Perfect for a quick, hearty meal or a cozy dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Asian
- Diet: Halal
Ingredients
Scale
Soup Base
- 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)
Main Ingredients
- 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)
Garnishes
- 2 tablespoons scallions, chopped
- 1 teaspoon sesame seeds (optional)
Instructions
- Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add sliced onion and sauté until softened, about 4-5 minutes. Add minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Simmer the Broth: Pour in vegetable or chicken broth, then add soy sauce, rice vinegar, and miso paste if using. Stir well to combine. Bring the mixture to a gentle simmer on medium-low heat.
- Add Potstickers: Gently place frozen potstickers into the simmering broth. Cook for 5-7 minutes until heated through and tender, being careful not to break them.
- Add Mushrooms and Bok Choy: Stir in the sliced mushrooms and chopped bok choy. Continue simmering for another 5-7 minutes until vegetables are tender but still vibrant and fresh.
- Taste and Adjust Seasoning: Sample the soup and add more soy sauce or rice vinegar as desired to balance flavors.
- Garnish and Serve: Ladle soup into bowls and garnish with chopped scallions and sesame seeds. Serve immediately hot for the best flavor and texture.
Notes
- Use fresh or frozen vegetables depending on availability; frozen potstickers save preparation time.
- For added heat, stir in a few drops of chili oil or fresh sliced chilies.
- Substitute tamari for soy sauce and ensure gluten-free potstickers for a gluten-free version.
- To make it vegan, use vegetable broth and vegetable potstickers.
- Leftovers store well in the refrigerator for up to 3 days, reheat gently and separately cook potstickers fresh if possible.
- Add cooked noodles like udon or ramen for a heartier meal option.
- Freezing is best done by storing broth and potstickers separately for optimal texture upon reheating.
Keywords: potsticker soup, mushroom soup, bok choy soup, Asian soup, quick soup recipe, vegetarian soup option, gluten-free soup option
