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
Scale
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
