Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe
This comforting Potsticker Soup combines tender shiitake mushrooms, fresh ginger, and garlic in a savory vegetable broth, enriched with soy sauce and sesame oil. Frozen potstickers add a satisfying chewy texture, complemented by crunchy bok choy and scallions. Perfect for a quick, flavorful meal with optional spicy and savory toppings to customize.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Sauce and Broth:
- 2 tablespoons olive oil, divided
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 2 teaspoons toasted sesame oil
Vegetables and Aromatics:
- 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
Main Ingredients:
- 16 to 20 ounces frozen potstickers
Seasoning and Optional Toppings:
- Freshly-ground black pepper, to taste
- Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
- Heat the Oil and Sauté Mushrooms: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced shiitake mushrooms and sauté until they are tender and have released their moisture, about 4-5 minutes.
- Add Aromatics: Stir in the grated ginger, minced garlic, and half of the sliced scallions. Sauté for another 1-2 minutes until fragrant, being careful not to let the garlic burn.
- Pour in Broth and Seasonings: Add the vegetable broth and soy sauce to the pot. Stir to combine and bring the mixture to a gentle simmer over medium-high heat.
- Add Potstickers: Carefully add the frozen potstickers to the simmering broth. Reduce heat to medium and cook uncovered until the potstickers are heated through and tender, about 6-8 minutes, stirring occasionally to prevent sticking.
- Add Bok Choy and Finish Soup: Add the separated bok choy leaves to the pot and cook for an additional 2-3 minutes until the greens are wilted but still crisp.
- Season and Add Final Touches: Stir in the remaining tablespoon of olive oil and the toasted sesame oil. Season the soup with freshly ground black pepper to taste. Remove from heat.
- Serve and Garnish: Ladle the soup into bowls and garnish with the remaining sliced scallions and any optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for added flavor and texture.
Notes
- Frozen potstickers can be substituted with fresh ones, but cooking times may vary.
- For a spicier broth, add a splash of chili oil or extra chili crisp as a topping.
- Vegetable broth can be replaced with chicken broth if not strictly vegetarian.
- To make the soup gluten-free, ensure the soy sauce used is gluten-free.
- Leftover soup can be refrigerated for up to 2 days but potstickers may become soggy; reheat gently on the stovetop.