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Potsticker Soup Recipe

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This potsticker soup with mushrooms and bok choy is a quick, cozy dinner loaded with flavor! Perfect for chilly nights.

  • Total Time: 30 minutes
  • Yield: 4 1x

Ingredients

Scale
  • 2 tablespoons of olive oil, divided
  • 8 ounces of thinly sliced shiitake mushrooms
  • 2 tablespoons of fresh ginger, grated or minced
  • 4 garlic cloves, pressed or minced
  • 6 cups of vegetable broth
  • 2 tablespoons of soy sauce
  • 1620 ounces of frozen potstickers
  • 5 thinly sliced scallions, divided
  • 3 baby bok choy, trimmed and leaves separated
  • 2 teaspoons of toasted sesame oil
  • Freshly-ground black pepper to taste
  • Optional garnishes: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

Instructions

  1. Sauté the mushrooms: Start by heating 1 tablespoon of olive oil in your stockpot over medium-high heat. Once it’s shimmering, add the sliced shiitake mushrooms. Let them cook, stirring occasionally, until they’re nice and browned. This should take about 5-6 minutes. Don’t rush this step—browning the mushrooms adds so much flavor!
  2. Add garlic and ginger: Add the remaining tablespoon of oil, followed by the minced garlic and grated ginger. Sauté for another 1-2 minutes, just until fragrant. You don’t want to burn the garlic, so keep an eye on it and stir frequently.
  3. Simmer the broth: Pour in the vegetable broth and soy sauce, giving everything a good stir to combine. Turn up the heat to bring the broth to a boil.
  4. Add potstickers and veggies: Once the broth is boiling, add your frozen potstickers, half of the sliced scallions, and the bok choy leaves. Stir gently to make sure everything is submerged. Let this cook for 3-4 minutes, or until the potstickers are heated through and tender.
  5. Finish with sesame oil and pepper: Turn off the heat and stir in the sesame oil along with a few twists of freshly ground black pepper. Give the broth a taste and add a little extra soy sauce or pepper if needed.
  6. Serve it up: Ladle the soup into bowls, and top each one with a sprinkle of the remaining scallions. Add any other garnishes you like—chili crisp, toasted sesame seeds, or a sprinkle of furikake are all fantastic options.

Notes

To make this soup a bit fancier, serve it in wide, shallow bowls so you can see the beautiful potstickers and greens. Top each bowl with extra scallions, a drizzle of chili crisp if you like heat, or a sprinkle of toasted sesame seeds for a bit of crunch. If you have furikake seasoning (a Japanese blend of seaweed, sesame seeds, and spices), it makes a perfect topping here.

A side of steamed rice can make this soup a little more filling, or you could serve it alongside a simple salad with an Asian-inspired dressing for a light meal.

  • Author: Soraya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner