Description
This cozy potsticker soup is loaded with mushrooms, bok choy, and flavor-packed broth for the ultimate weeknight comfort bowl.
Ingredients
2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons fresh ginger, grated or minced
4 garlic cloves, pressed or minced
6 cups vegetable broth
2 tablespoons soy sauce
16 to 20 ounces frozen potstickers (any flavor – veggie or meat)
5 scallions, thinly sliced (divided: half for cooking, half for garnish)
3 baby bok choy, ends trimmed and leaves separated
2 teaspoons toasted sesame oil
Freshly ground black pepper, to taste
Optional Toppings:
Chili crisp
Toasted sesame seeds
Furikake seasoning
Fried garlic
Instructions
Sauté Mushrooms:
Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add sliced mushrooms and sauté, stirring occasionally, until browned.
Add Aromatics:
Add the remaining 1 tablespoon oil, along with garlic and ginger. Cook for 1–2 minutes until fragrant.
Simmer Broth:
Pour in vegetable broth and soy sauce. Bring to a boil.
Add Potstickers & Veggies:
Stir in frozen potstickers, half the scallions, and bok choy. Simmer for 3–4 minutes, or until potstickers are fully cooked.
Finish & Season:
Add sesame oil and a few cracks of black pepper. Taste and adjust with more soy sauce or pepper if needed.
Serve:
Ladle into bowls and top with remaining scallions and optional toppings like chili crisp or sesame seeds.
Notes
Use any dumplings you love — pork, chicken, veggie, or shrimp.
Add a splash of rice vinegar or lime juice for brightness.
For a heartier version, stir in cooked noodles or tofu.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired, Fusion
