Description
A comforting, Asian-inspired soup combining savory potstickers with an aromatic broth, enhanced by earthy mushrooms and crisp bok choy.
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
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.
Notes
- Add shrimp, shredded chicken, or tofu for extra protein.
- Drizzle chili oil or add red pepper flakes for a spicy version.
- Substitute bok choy with spinach, kale, or napa cabbage.
- Use gluten-free potstickers and tamari for a gluten-free option.
- Store leftovers in the fridge for up to 3 days.
- Reheat gently on the stovetop, adding water or broth if needed.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 950mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 0mg
