Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Ginger Recipe
This comforting Potsticker Soup combines savory shiitake mushrooms, fresh ginger, and garlic with tender frozen potstickers in a flavorful vegetable broth. Enhanced with bok choy and scallions, and finished with sesame oil and optional spicy and crunchy toppings, this quick soup is perfect for an easy lunch or light dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
Main Ingredients
- 16 to 20 ounces frozen potstickers
- 3 baby bok choy, ends trimmed off and leaves separated
- 5 scallions, thinly sliced and divided
Finishing
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper, to taste
Optional Toppings
- Chili crisp
- Toasted sesame seeds
- Furikake seasoning
- Fried garlic
Instructions
- Heat the oil: In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat until shimmering.
- Sauté mushrooms: Add the thinly sliced shiitake mushrooms and cook, stirring occasionally, until they soften and start to brown, about 5 minutes.
- Add aromatics: Stir in the grated fresh ginger and minced garlic; cook for another 1 to 2 minutes until fragrant, being careful not to burn the garlic.
- Add broth and soy sauce: Pour in 6 cups of vegetable broth and 2 tablespoons soy sauce; bring the mixture to a gentle boil.
- Cook potstickers: Add the frozen potstickers directly into the boiling broth. Let them cook according to the package instructions, usually about 6 to 8 minutes, until they float and are cooked through.
- Add bok choy and scallions: About 2 minutes before the potstickers finish cooking, add the separated baby bok choy leaves and half of the thinly sliced scallions to the soup; simmer until the bok choy is tender but still bright green.
- Finish with seasoning: Remove the pot from heat and stir in 2 teaspoons toasted sesame oil. Season the soup with freshly ground black pepper to taste. Add the remaining scallions on top as garnish.
- Serve with toppings: Ladle the soup into bowls and offer optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, and fried garlic for extra flavor and texture.
Notes
- Use vegetable broth for a vegetarian version; chicken broth can be substituted for a non-vegetarian option.
- Adjust soy sauce to taste if you prefer a saltier or lighter broth.
- Frozen potstickers can be any type you prefer—pork, chicken, vegetable—to suit your dietary preferences.
- To add protein, consider topping the soup with a soft boiled egg or cooked shrimp.
- Stir gently when adding potstickers to prevent them from sticking together or tearing.
- The optional toppings add wonderful flavors and textures but are not necessary to enjoy the soup.
Keywords: Potsticker soup, Asian soup, vegetarian soup, potstickers, quick soup, comfort food