Potsticker Soup with Mushrooms & Bok Choy Recipe
If you’ve ever craved a bowl of comfort that wraps you in warmth while delivering layers of delightful textures and flavors, this Potsticker Soup with Mushrooms & Bok Choy is exactly what you need. Rich, nourishing broth meets tender mushrooms and crisp bok choy, all crowned with perfectly cooked potstickers that soak up every savory drop. This soup is not just a complete meal but a cozy experience that feels like a big, delicious hug in a bowl.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the first step toward creating this soul-satisfying Potsticker Soup with Mushrooms & Bok Choy. Each component brings its own magic: the aromatic garlic and ginger add depth, mushrooms contribute earthiness, and bok choy offers a fresh crunch that makes every spoonful memorable.
- Vegetable oil: Provides the perfect base to gently sauté your aromatics and bring out their fragrance.
- Garlic (2 cloves, minced): Adds savory warmth and a subtle bite that awakens the palate.
- Fresh ginger (1 teaspoon, grated): Infuses the broth with a fragrant, zesty note that complements the mushrooms beautifully.
- Chicken or vegetable broth (6 cups): The heart of the soup, lending richness and depth to every mouthful.
- Mushrooms (1 cup, sliced): Shiitake or button mushrooms deliver an earthy, chewy texture that pairs perfectly with the broth.
- Bok choy (2 cups, chopped): Adds a crisp, fresh green touch and subtle sweetness to the soup.
- Frozen potstickers (12 pieces): Store-bought or homemade, these are the star dumplings that soak up all the flavors.
- Green onions (2, sliced): Sprinkled on top for a fresh, oniony crunch that brightens the bowl.
- Soy sauce (1 tablespoon): Provides that salty, umami kick that ties everything together.
- Salt and pepper (to taste): Simple seasonings to balance and enhance the broth’s flavor.
- Optional sesame oil (for drizzling): Adds a nutty, aromatic finish that makes the soup feel extra special.
How to Make Potsticker Soup with Mushrooms & Bok Choy
Step 1: Sauté Aromatics
Start by heating vegetable oil in a large pot over medium heat. Toss in the minced garlic and grated ginger, letting them sauté for about a minute. This step is crucial because it releases their fragrant oils, creating a delicious flavor foundation that will permeate the entire soup.
Step 2: Add Broth and Bring to Boil
Pour in your chicken or vegetable broth and raise the heat until the liquid comes to a gentle boil. This clear, savory base will soon be infused with the earthiness of mushrooms and the fresh brightness of bok choy, so choose a broth you love and savor.
Step 3: Cook the Mushrooms
Add the sliced mushrooms to the boiling broth and let them simmer for about five minutes. This gives the mushrooms time to soften and release their juices, enriching the soup with an irresistible depth of flavor and a velvety texture.
Step 4: Add Potstickers
Carefully drop the frozen potstickers into the pot. Follow the package instructions for cooking time, usually around eight to ten minutes, until they float and are tender through and through. These delightful dumplings soak up the broth while maintaining their tender wrappers—simply irresistible.
Step 5: Incorporate Bok Choy and Soy Sauce
Once the potstickers are cooked, gently stir in the chopped bok choy and soy sauce. Cook everything together for another two to three minutes until the bok choy wilts slightly but still retains its crispness. The soy sauce elevates the broth’s savory notes, creating a balanced and satisfying flavor profile.
Step 6: Season to Taste
Now’s the time to taste your soup and adjust seasoning with salt and pepper as needed. This simple step ensures your Potsticker Soup with Mushrooms & Bok Choy sings with perfect harmony in every bite.
Step 7: Serve Hot and Garnish
Ladle the steamy soup into bowls and sprinkle generously with sliced green onions. For an extra layer of flavor, drizzle with a little sesame oil. The garnishes add brightness, freshness, and a hint of nuttiness to round out the soup beautifully.
How to Serve Potsticker Soup with Mushrooms & Bok Choy
Garnishes
Fresh green onions are a must for their mild sharpness and vibrant color. A few drops of toasted sesame oil take the dish one step further, imparting a warm, nutty aroma that makes each spoonful unforgettable. If you’re feeling bold, a sprinkle of chili flakes can add a little kick without overpowering the delicate balance.
Side Dishes
This soup shines as a complete meal, but pairing it with simple sides can elevate the experience. Think steamed jasmine rice to soak up every last drop or crispy spring rolls to add a crunchy contrast that complements the soft potstickers perfectly. A small plate of pickled vegetables on the side can also add a tangy brightness that refreshes the palate.
Creative Ways to Present
For a fun twist, let everyone customize their own bowl at the table. Set out small dishes of extra green onions, chili oil, sesame seeds, and soy sauce so your guests can craft their perfect blend of flavors. Serving the soup in pretty, deep bowls makes the whole meal feel special and inviting—because a good presentation always makes food taste even better.
Make Ahead and Storage
Storing Leftovers
Potsticker Soup with Mushrooms & Bok Choy keeps wonderfully in the fridge for up to three days. Store it in an airtight container to preserve the freshness of the bok choy and the tender potstickers. When you’re ready to eat, reheat gently on the stove to keep the dumplings intact and the broth flavorful.
Freezing
While the broth and vegetables freeze well, potstickers can become a bit softer after thawing. If you want to freeze the soup, consider storing the broth, mushrooms, and bok choy separately from the potstickers. Freeze potstickers uncooked, then add fresh ones when reheating the thawed soup for the best texture.
Reheating
Warm the soup over medium heat, stirring occasionally until heated through. Avoid boiling again as it can make the potstickers tough and the bok choy mushy. A gentle simmer is all it takes to bring back that comforting, fresh-from-the-pot taste that makes Potsticker Soup with Mushrooms & Bok Choy so irresistible.
FAQs
Can I use other vegetables instead of bok choy?
Absolutely! Baby spinach, napa cabbage, or even kale can be great alternatives. Each offers a different texture and flavor, so feel free to experiment to find your favorite combination.
Are store-bought potstickers good for this soup?
Yes, store-bought potstickers are a convenient option and work wonderfully in this soup. Just make sure to choose ones that are high quality to get the best flavor and texture.
Can I make this soup vegetarian or vegan?
Definitely. Use vegetable broth instead of chicken broth and ensure your potstickers are filled with vegetables or tofu. This way, the soup stays comforting and delicious while fitting your dietary preferences.
How spicy is this soup?
The base recipe isn’t spicy, making it a great canvas for your own heat preferences. You can add chili flakes, fresh chilies, or chili oil for a lively spicy kick.
Is it possible to make potstickers from scratch for this recipe?
Yes, homemade potstickers add a personal touch and can be tailored to your taste. While it takes more time, making them from scratch can elevate the soup into an even more special dish to share with loved ones.
Final Thoughts
This Potsticker Soup with Mushrooms & Bok Choy is one of those meals that feels both luxurious and homey at once. It’s quick enough for a weeknight but special enough to impress guests or brighten a chilled day. I can’t encourage you enough to give it a try—you’ll discover a new favorite comfort dish that’s as comforting to make as it is to eat.
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Potsticker Soup with Mushrooms & Bok Choy Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A comforting and flavorful Potsticker Soup featuring tender mushrooms and fresh bok choy, simmered in a savory broth and garnished with green onions and a touch of sesame oil. This easy-to-make soup combines the deliciousness of juicy potstickers with nutritious vegetables, perfect for a light lunch or dinner.
Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 6 cups chicken or vegetable broth
Vegetables & Potstickers
- 1 cup mushrooms, sliced (shiitake or button)
- 2 cups bok choy, chopped
- 12 pieces frozen potstickers (store-bought or homemade)
Garnish & Seasoning
- 2 green onions, sliced
- 1 tablespoon soy sauce
- Salt and pepper, to taste
- Optional sesame oil, for drizzling
Instructions
- Prepare the aromatics: Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant to release their flavors into the oil.
- Add the broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle boil, creating a flavorful base for the soup.
- Cook the mushrooms: Once boiling, add the sliced mushrooms and let them simmer for approximately 5 minutes until they become tender and impart their earthy taste to the broth.
- Cook the potstickers: Gently drop in the frozen potstickers, cooking them according to the package instructions, typically around 8-10 minutes, until they are heated through and tender.
- Add bok choy and soy sauce: After the potstickers are cooked, stir in the chopped bok choy and soy sauce. Cook for another 2-3 minutes until the bok choy wilts but remains vibrant green.
- Season the soup: Taste the soup and adjust seasoning as needed with salt and pepper for balanced flavor.
- Serve: Ladle the soup into bowls and garnish with sliced green onions and a drizzle of sesame oil, if desired, to add aroma and depth.
Notes
- Use vegetable broth to keep the soup vegetarian or chicken broth for added richness.
- Substitute baby spinach or napa cabbage if bok choy is unavailable.
- Vegetable oil can be replaced with sesame oil for a nuttier flavor in the initial sauté.
- Adjust soy sauce quantity based on your preferred saltiness.
- Frozen potstickers can be homemade or store-bought; adjust cooking time accordingly.
- For added protein, add cooked shredded chicken or tofu cubes.
- Do not overcrowd the pot when cooking potstickers to avoid sticking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approximately 350 ml)
- Calories: 210
- Sugar: 2g
- Sodium: 700mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 10mg
Keywords: Potsticker Soup, Mushroom Soup, Bok Choy Soup, Asian Soup, Easy Soup Recipe, Potstickers, Comfort Food
