Name: Potsticker Soup: Asian-Inspired Broth with Mushrooms & Bok Choy
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian-Inspired
Ingredients: 2 tablespoons olive oil, divided; 8 ounces shiitake mushrooms, thinly sliced; 2 tablespoons fresh ginger, minced; 4 cloves garlic, minced; 6 cups vegetable broth; 2 tablespoons soy sauce; 16 to 20 ounces frozen potstickers; 5 scallions, thinly sliced, divided; 3 baby bok choy, ends trimmed and leaves separated; 2 teaspoons toasted sesame oil; Freshly ground black pepper, to taste

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This Potsticker Soup is a comforting, Asian-inspired dish that combines the savory flavors of potstickers with a rich, aromatic broth. The addition of mushrooms and bok choy not only enhances the taste but also adds a delightful texture, making it a perfect meal for soup lovers seeking warmth and satisfaction in every spoonful.

Why You’ll Love This Recipe

I find this soup to be incredibly satisfying and easy to prepare. The combination of tender potstickers, earthy mushrooms, and crisp bok choy creates a harmonious blend of flavors and textures. It's a versatile dish that can be customized to suit various dietary preferences and is ideal for both weeknight dinners and special occasions.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
6 cups vegetable broth
2 tablespoons soy sauce
16 to 20 ounces frozen potstickers
5 scallions, thinly sliced, divided
3 baby bok choy, ends trimmed and leaves separated
2 teaspoons toasted sesame oil
Freshly ground black pepper, to taste

Directions

I start by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Then, I add the sliced mushrooms and sauté them until they're browned and fragrant.
Next, I add the remaining tablespoon of olive oil, along with the minced garlic and ginger. I sauté everything for another 1-2 minutes until the mixture is aromatic.
I pour in the vegetable broth and soy sauce, stirring well to combine. I bring the mixture to a boil.
Once boiling, I add the frozen potstickers, half of the sliced scallions, and the bok choy leaves. I reduce the heat to a simmer and cook for 3-4 minutes, or until the potstickers are heated through and the bok choy is tender.
I stir in the toasted sesame oil and season the soup with freshly ground black pepper to taste.
Finally, I ladle the soup into bowls and garnish each serving with the remaining sliced scallions. I serve the soup hot.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Variations

Protein Addition: I sometimes add cooked shrimp, shredded chicken, or tofu to increase the protein content.
Spicy Kick: For a spicier version, I drizzle chili oil or add red pepper flakes to the broth.
Vegetable Variations: I like to experiment with different vegetables such as spinach, kale, or napa cabbage in place of bok choy.
Gluten-Free Option: By using gluten-free potstickers and tamari instead of soy sauce, I make this dish suitable for a gluten-free diet.

Storage/Reheating

Storage: I store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, I warm the soup gently on the stovetop over medium heat. If the broth has thickened, I add a splash of water or additional broth to reach the desired consistency.

FAQs

Can I use fresh potstickers instead of frozen ones?

Yes, I can use fresh potstickers. They may cook a bit faster than frozen ones, so I keep an eye on them to prevent overcooking.

What type of mushrooms work best in this soup?

I prefer using shiitake mushrooms for their rich flavor, but cremini or button mushrooms are also great alternatives.

Can I make this soup ahead of time?

I can prepare the broth and vegetables ahead of time, but I recommend adding the potstickers just before serving to maintain their texture.

Is it possible to freeze this soup?

I don't recommend freezing this soup, as the texture of the potstickers and vegetables may change upon thawing.

What can I use instead of bok choy?

If I don't have bok choy, I substitute it with spinach, kale, or napa cabbage for a similar texture and flavor.

Conclusion

This Potsticker Soup with Mushrooms & Bok Choy is a delightful and hearty dish that brings together the comforting elements of a traditional soup with the savory taste of potstickers. Its versatility allows me to tailor it to my preferences, making it a staple in my collection of go-to recipes. Whether I'm seeking comfort on a chilly evening or a quick yet satisfying meal, this soup never disappoints.

Potsticker Soup: Asian-Inspired Broth with Mushrooms & Bok Choy

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Author: Sue
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Soup
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Vegetarian

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Description

A comforting, Asian-inspired soup combining savory potstickers with an aromatic broth, enhanced by earthy mushrooms and crisp bok choy.

Instructions

Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the sliced mushrooms and sauté until browned and fragrant.
Add the remaining tablespoon of olive oil along with the minced garlic and ginger. Sauté for 1-2 minutes until aromatic.
Pour in the vegetable broth and soy sauce, stirring to combine. Bring the mixture to a boil.
Add the frozen potstickers, half of the sliced scallions, and the bok choy leaves. Reduce the heat to a simmer and cook for 3-4 minutes until potstickers are heated through and bok choy is tender.
Stir in the toasted sesame oil and season with freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with the remaining sliced scallions. Serve hot.