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

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.