Name: Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
Ingredients: 2 tablespoons olive oil, divided; 6 cups vegetable broth; 2 tablespoons soy sauce; 2 teaspoons toasted sesame oil; 8 ounces shiitake mushrooms, thinly sliced; 2 tablespoons grated or minced fresh ginger; 4 cloves garlic, pressed or minced; 5 scallions, thinly sliced and divided; 3 baby bok choy, ends trimmed off and leaves separated; 16 to 20 ounces frozen potstickers; Freshly-ground black pepper, to taste; Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

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If you’re craving something cozy, comforting, and packed with flavor, my Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe is exactly what you need. It’s one of those dishes that feels like a warm hug after a long day, and it’s super easy to pull together even on busy nights. The mix of shiitake mushrooms and tender baby bok choy brings a fresh earthiness that balances perfectly with the juicy potstickers and fragrant broth.

What I love most about this Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe is how versatile it is—whether you’re feeding a family, hosting friends, or just treating yourself, it hits the spot every time. Plus, it’s a brilliant way to elevate simple store-bought potstickers into something really special with minimal effort. You’ll find yourself going back to this recipe again and again when you want comfort food with a little something extra.

Ingredients You’ll Need

Every ingredient in this soup plays a key role, creating layers of flavor while keeping the recipe straightforward. When shopping, prioritize fresh shiitake mushrooms and crisp baby bok choy to get that vibrant texture and taste, and don’t skip the toasted sesame oil—it really makes the broth sing!

Olive oil: I like to use a light, fruity olive oil for sautéing the mushrooms and aromatics.
Shiitake mushrooms: Fresh, thinly sliced shiitake add a deep umami flavor that’s essential for this soup.
Fresh ginger: Grated or minced—this brightens the soup and gives a warm spice note.
Garlic: Pressed or minced to infuse the broth with its classic savory kick.
Vegetable broth: Use a good-quality broth; it’s the backbone of your soup.
Soy sauce: Adds that salty, savory depth—choose low sodium if you’re watching salt intake.
Frozen potstickers: These are your protein stars. Pork, chicken, or veggie options all work well.
Scallions: Thinly sliced, divided—some go in cooking, some for garnish for freshness and crunch.
Baby bok choy: Trim ends and separate leaves for quick, crisp-tender greens.
Toasted sesame oil: Just a little at the end amps up the nutty aroma and flavor.
Freshly ground black pepper: For seasoning to taste and gentle heat.
Optional toppings: Chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic to kick things up if you like.

Variations

One of the reasons I adore this Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe is its flexibility—you can adjust it to match your taste or dietary needs without much fuss. Try experimenting with ingredients or condiments to make it your own.

Protein swap: I’ve swapped the frozen pork potstickers for veggie or chicken versions, and they work beautifully without sacrificing flavor.
Spice it up: Adding a spoonful of chili crisp or a dash of sriracha is my go-to when I want a warming heat kick.
Broth choices: For a richer soup, try chicken broth instead of vegetable broth; it adds a deeper savory note.
Greens variations: I sometimes trade baby bok choy for spinach or napa cabbage if that’s what I have on hand—it’s all good!
Gluten-free: To keep it gluten-free, pick gluten-free potstickers and tamari instead of soy sauce.

How to Make Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe

Step 1: Sauté the Mushrooms and Aromatics

Start by warming 1 tablespoon of olive oil in a large pot over medium heat. Add the thinly sliced shiitake mushrooms and sauté until they’re soft and fragrant, about 5 minutes. Then, toss in the fresh ginger and garlic, stirring constantly so nothing burns—this combo fills your kitchen with the most inviting scents. Be patient here; you want those flavors to blossom before adding your liquids.

Step 2: Build the Broth

Pour in the vegetable broth and add the soy sauce. Give everything a good stir, then bring the soup to a gentle boil. This is your flavor base, so take a moment to taste and adjust the soy sauce or add a pinch of black pepper if you want it a touch saltier or spicier.

Step 3: Cook the Potstickers

Add the frozen potstickers directly into the simmering broth. No need to thaw them first—just give them a gentle stir to prevent sticking. Cook according to package instructions, usually around 7-10 minutes, until they float and are cooked through. This easy shortcut saves so much prep time and makes it weeknight-friendly!

Step 4: Add the Greens and Finish

Once the potstickers are cooked, stir in the baby bok choy leaves and some of the sliced scallions. They’ll wilt in just a couple of minutes—perfectly tender but still bright and crisp. Turn off the heat and swirl in the toasted sesame oil for that final layer of nutty warmth. Give the soup one last taste and add black pepper or more soy sauce if needed.

How to Serve Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe

A white pot filled with clear dark brown broth that holds light beige dumplings floating near the top, along with green bok choy leaves and thinly sliced green onions sprinkled throughout. There are also brown shiitake mushroom slices adding texture and color contrast among the dumplings and green vegetables. A metal spoon is dipping into the soup, lifting a couple of dumplings and bok choy. The pot sits on a soft orange cloth on a white marbled surface with some scattered green onion rings beside it. The broth has a few specks of black pepper visible on the dumplings and vegetables. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with extra scallions and a sprinkle of toasted sesame seeds—they bring crunch and freshness. If I’m feeling adventurous or want some heat, a drizzle of chili crisp is my absolute favorite. Fried garlic or furikake seasoning also add fantastic texture and an umami punch, so don’t be shy about trying those!

Side Dishes

This soup stands beautifully on its own, but I often pair it with a simple cucumber salad or steamed jasmine rice to round out the meal. Sometimes, I serve it alongside crispy spring rolls or a light Asian slaw for extra veggies and crunch.

Creative Ways to Present

For special dinners, I like serving the soup in individual bowls with a few potstickers elegantly arranged on top and fresh herbs scattered over—makes it look so restaurant-worthy. You can also offer various toppings on the side so everyone can customize their bowls just how they like it. It’s always a hit at casual dinner parties!

Make Ahead and Storage

Storing Leftovers

I store leftover potsticker soup in airtight containers in the fridge for up to 3 days. I usually keep the potstickers and broth together because the flavors meld nicely overnight, but if you’re worried about soggy potstickers, you can keep them separate and add before reheating.

Freezing

Freezing potsticker soup can be a bit tricky since the dumplings might change texture. I’ve frozen the broth and veggies separately with good results, then added fresh potstickers when reheating. If you want to freeze everything, just know that the potstickers might get softer once thawed.

Reheating

To reheat, gently warm the soup over low to medium heat on the stove, stirring occasionally to prevent sticking. If the potstickers seem a little soft, adding them towards the end helps keep them intact. Microwave works too, just be careful not to overheat, or the greens lose their freshness.

FAQs

Can I use fresh potstickers instead of frozen in this Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe?

Absolutely! Fresh potstickers cook more quickly, so add them to the broth and simmer just until they float and are heated through—usually around 3 to 5 minutes. Keep an eye on them to avoid overcooking.
Can I substitute baby bok choy with other greens?

Yes! Napa cabbage, spinach, or even kale can be fantastic substitutes. Just adjust cooking times accordingly, especially with tougher greens like kale, which may need a bit longer to soften.
Is this Potsticker Soup suitable for a vegetarian diet?

It sure is when you use vegetable broth and vegetarian potstickers. The mushrooms and veggies add so much flavor, you won’t miss the meat!
How spicy is this soup, and can I adjust the heat?

The basic recipe isn’t spicy, but it’s easy to add heat with chili crisp, sriracha, or fresh chili slices. I usually keep it mild initially and let each person add spice to taste.

Final Thoughts

This Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe is one of those meals I turn to when I want something that’s both effortless and soul-satisfying. It brings together familiar flavors in a way that’s fresh and exciting, and it’s always a crowd-pleaser whenever I make it. I hope you enjoy it as much as I do—give it a try and let it become your go-to comfort food on chilly evenings or whenever you need a little kitchen magic.