There is something utterly comforting about a warm bowl of Potsticker Soup with Mushrooms & Bok Choy Recipe that feels like a hug on a chilly day. This vibrant, flavorful soup brings together the best textures and tastes: tender, pan-fried potstickers that add a delightful crispness, earthy mushrooms soaking in rich, aromatic broth, and crisp-tender bok choy that brightens every spoonful. It’s a recipe you’ll want to make again and again because it’s both nourishing and satisfyingly delicious, perfect for a quick weeknight meal or to impress friends without fuss.
Ingredients You’ll Need
The beauty of this Potsticker Soup with Mushrooms & Bok Choy Recipe is how straightforward and accessible the ingredients are. Each one plays a crucial role in building layers of flavor and making this soup both hearty and fresh.
- Low-sodium chicken or vegetable broth (4 cups): The flavorful base that ties everything together and keeps the soup light.
- Water (2 cups): Adds volume without diluting the richness of the broth.
- Soy sauce (1 tablespoon): Delivers a savory umami kick; tamari works perfectly for a gluten-free version.
- Sesame oil (1 tablespoon): Adds a toasty aroma and subtle nuttiness that enhances the broth.
- Rice vinegar (1 tablespoon): Balances the flavors with a hint of acidity, lifting the entire dish.
- Grated ginger (1 teaspoon): Brings a warm, spicy note that brightens the soup.
- Minced garlic (2 cloves): Infuses the broth with a rich depth of flavor.
- Chili garlic sauce (1 teaspoon, optional): Adds a gentle heat and complexity, perfect if you like a little kick.
- Sliced mushrooms (4 oz): Shiitake or button mushrooms add earthiness and a meaty texture.
- Chopped bok choy (2 cups): Provides a crisp, refreshing green element with its mild flavor.
- Chopped green onions (½ cup): Perfect for garnish, adding a pop of freshness and color.
- Cilantro (1 tablespoon, optional): Offers an herbal brightness that complements the soup beautifully.
- Frozen potstickers (12–16): The star of the dish—choose pork, chicken, or vegetable varieties to suit your taste.
- Olive oil (1 tablespoon): Used for pan-frying potstickers to achieve that irresistible crispy bottom.
How to Make Potsticker Soup with Mushrooms & Bok Choy Recipe
Step 1: Prepare the Broth
Start by combining the chicken or vegetable broth with water in a large pot, bringing it to a gentle simmer over medium heat. Stir in the soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce if you’re using it. Let these flavors mingle for at least 5 minutes, creating a savory and aromatic foundation for your soup that sets the tone for all the deliciousness to come.
Step 2: Cook the Mushrooms
Next, add your sliced mushrooms to the simmering broth. Mushrooms are wonderful at soaking up flavor while also giving your soup a subtle earthiness. Let the mushrooms cook for 5 to 7 minutes, allowing them to soften and release their delightful juices that naturally enhance the broth’s richness.
Step 3: Cook the Bok Choy
Once the mushrooms have softened, stir in the chopped bok choy. This vibrant green vegetable will add a fresh, crisp texture and beautiful color. Cook the bok choy just until tender—usually about 3 to 5 minutes—to keep its delicate crunch and bright flavor alive in the soup.
Step 4: Add the Potstickers
For the best taste and texture, pan-fry your frozen potstickers separately in olive oil over medium heat until their bottoms turn golden and crispy—it only takes about 2 to 3 minutes. This step adds a luscious crunch to every bite and keeps the dumplings from getting soggy. After frying, transfer them to the simmering soup and cook for 7 to 10 minutes until they float and are fully heated through.
Step 5: Garnish and Serve
Before serving, taste the soup and adjust seasoning with extra soy sauce or chili garlic sauce as needed. Ladle the soup into bowls, making sure each one gets a few potstickers, mushrooms, and bok choy. Top with chopped green onions and a sprinkle of cilantro if using, adding fresh flavor and bursts of color that make the dish even more inviting.
How to Serve Potsticker Soup with Mushrooms & Bok Choy Recipe
Garnishes
Green onions and cilantro are the go-to garnishes for this Potsticker Soup with Mushrooms & Bok Choy Recipe. They add brightness and freshness that contrast beautifully with the warm, savory broth. For an extra punch, sprinkle a few toasted sesame seeds or drizzle some chili oil on top for some sizzle.
Side Dishes
Serve this soup alongside steamed jasmine rice or a simple cucumber salad to complement the rich flavors and add some refreshing crunch. Asian-style pickled vegetables also pair wonderfully, offering a tangy counterpoint that enhances the overall meal experience.
Creative Ways to Present
For a fun twist, serve the soup in individual mini hot pots or rustic bowls to keep it warm longer and bring a cozy feel to the table. Garnishing with edible flowers or finely sliced chili peppers can add unexpected visual flair. You can also offer dipping sauces on the side so guests can customize their potstickers even more.
Make Ahead and Storage
Storing Leftovers
Potsticker Soup with Mushrooms & Bok Choy Recipe keeps well in the fridge for up to 3 days. Store the soup in an airtight container and keep the potstickers separate if you want to maintain their crispiness a little longer. Reheat gently on the stove or microwave when ready to enjoy.
Freezing
You can freeze the soup, but it’s best to freeze the broth and vegetables without the potstickers, as they don’t always reheat well after freezing. Keep the potstickers frozen separately and add fresh when reheating the soup for the best texture.
Reheating
To reheat, warm the broth over medium heat until steaming. Add the potstickers and cook for a few minutes until heated through. Avoid boiling vigorously to keep the vegetables tender but not mushy. Garnish fresh after reheating for a vibrant finish.
FAQs
Can I use homemade potstickers for this soup?
Absolutely! Homemade potstickers work beautifully and taste incredible in this soup. Just pan-fry them as directed and then add to the broth to cook through. Freshly made dumplings usually cook faster, so keep an eye on them.
Is there a vegetarian version of the Potsticker Soup with Mushrooms & Bok Choy Recipe?
Yes! Just use vegetable broth and choose vegetable or tofu-based potstickers to keep it plant-based. The mushrooms and bok choy add so much umami and texture that the soup remains rich and satisfying.
Can I prepare this soup without pan-frying the potstickers?
You can skip the pan-frying and just boil the frozen potstickers directly in the soup. The texture will be softer and less crispy, but it will still be tasty and convenient, especially when short on time.
How spicy is this soup with chili garlic sauce?
The chili garlic sauce adds a gentle, pleasant heat without overpowering the other flavors. If you prefer less spice, simply reduce or omit it. Conversely, add more if you’re craving more kick.
Can I substitute bok choy with other greens?
Yes, you can substitute with baby spinach, napa cabbage, or even kale. Just adjust cooking times to ensure the greens remain tender and vibrant without overcooking.
Final Thoughts
This Potsticker Soup with Mushrooms & Bok Choy Recipe is one of those wonderful dishes that feels both special and easy to prepare. It’s full of comforting flavors, satisfying textures, and vibrant colors that make every spoonful a pure delight. Whether you’re looking for a quick weeknight dinner or a crowd-pleasing starter, this soup will quickly become a go-to in your recipe collection. Give it a try—you won’t regret inviting this bowl of cozy goodness into your kitchen!
Print
Potsticker Soup with Mushrooms & Bok Choy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Description
This comforting Potsticker Soup with Mushrooms & Bok Choy is a flavorful and hearty dish perfect for a quick weeknight meal. Combining savory broth infused with ginger, garlic, and soy sauce, tender mushrooms, fresh bok choy, and crispy pan-fried potstickers, this soup offers a satisfying blend of textures and tastes. Ready in just 30 minutes, it’s a delicious way to enjoy Asian-inspired flavors in a wholesome homemade soup.
Ingredients
Broth and Seasonings
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon chili garlic sauce (optional, for heat)
Vegetables
- 4 oz (about 1 1/2 cups) sliced mushrooms (shiitake or button mushrooms)
- 2 cups bok choy, chopped (about 2–3 small heads or 1 large bunch)
- 1/2 cup green onions, chopped (for garnish)
- 1 tablespoon cilantro (optional, for garnish)
Potstickers
- 12–16 frozen potstickers (store-bought or homemade; pork, chicken, or vegetable)
- 1 tablespoon olive oil (for pan-frying, optional)
Instructions
- Prepare the broth: In a large pot, combine the low-sodium chicken or vegetable broth and water. Heat over medium heat until it reaches a simmer. Stir in soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce if using. Let the mixture simmer gently for about 5 minutes to allow the flavors to blend harmoniously.
- Cook the mushrooms: Add the sliced mushrooms to the simmering broth. Cook for 5-7 minutes, stirring occasionally, until the mushrooms soften and release their juices, enhancing the soup’s flavor.
- Cook the bok choy: Stir the chopped bok choy into the pot. Cook for another 3-5 minutes until the bok choy is tender but still vibrant green, adding freshness and texture to the soup.
- Pan-fry the potstickers: Heat 1 tablespoon of olive oil in a separate pan over medium heat. Add the frozen potstickers and pan-fry for 2-3 minutes, until the bottoms are golden and crispy. This step is optional but adds delightful texture to the potstickers.
- Add potstickers to the soup: Transfer the pan-fried potstickers to the simmering soup. Let them cook in the broth for 7-10 minutes until they are cooked through and float to the top.
- Garnish and serve: Taste the soup and adjust seasonings with extra soy sauce or chili garlic sauce as desired. Ladle the soup into bowls, ensuring each serving includes potstickers, mushrooms, and bok choy. Garnish with chopped green onions and cilantro if desired.
- Enjoy: Serve the soup immediately while hot for the best taste and texture.
Notes
- For a gluten-free version, use tamari instead of soy sauce and ensure potstickers are gluten-free.
- If you prefer vegetarian/vegan, use vegetable broth and vegetable-based potstickers.
- Pan-frying potstickers before adding them to the soup is optional but adds a crispy texture contrast.
- Adjust chili garlic sauce quantity based on your desired spice level.
- Leftovers can be stored in the refrigerator for up to 2 days, but potstickers may soften over time.
