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
Scale
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.
