Potsticker Soup
Warm, savory, and ready in 25 minutes—this easy potsticker soup is loaded with shiitake mushrooms, bok choy, and dumplings in a flavorful broth.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4–6 servings
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: Asian-Inspired
Ingredients
2 tbsp olive oil, divided
8 oz shiitake mushrooms, thinly sliced
2 tbsp grated or minced fresh ginger
4 cloves garlic, minced or pressed
6 cups vegetable broth
2 tbsp soy sauce
16 to 20 oz frozen potstickers (any variety)
5 scallions, thinly sliced (white and green parts divided)
3 baby bok choy, ends trimmed, leaves separated
2 tsp toasted sesame oil
Freshly ground black pepper, to taste
Optional Toppings:
Chili crisp
Toasted sesame seeds
Furikake seasoning
Fried garlic
Instructions
Sauté Mushrooms:
Heat 1 tbsp olive oil in a large stockpot over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned (about 4–5 minutes).
Add Aromatics:
Add remaining oil, then stir in garlic and ginger. Cook for 1–2 minutes until fragrant.
Simmer Broth:
Pour in vegetable broth and soy sauce. Bring to a boil.
Add Dumplings and Veggies:
Add frozen potstickers, half the scallions, and bok choy. Stir and cook for 3–4 minutes, or until potstickers are heated through and bok choy is wilted.
Finish Soup:
Stir in sesame oil and a few cracks of black pepper. Taste and adjust with more soy sauce or pepper if needed.
Serve:
Ladle into bowls and garnish with remaining scallions and optional toppings like chili crisp or sesame seeds. Serve hot.
Notes
Any frozen dumplings (pork, veggie, chicken) work great.
For extra protein, add tofu or a boiled egg.
Customize with spinach, napa cabbage, or snow peas in place of bok choy.
Find it online: https://allrecipesmade.com/potsticker-soup/
