Hearty Potsticker Soup with Mushrooms & Bok Choy
This Hearty Potsticker Soup with Mushrooms & Bok Choy is the ultimate bowl of comfort—plump dumplings, savory mushrooms, and tender bok choy all swimming in a rich, aromatic broth. It’s quick to make, endlessly customizable, and perfect for chilly evenings or busy weeknights when you want something warm, filling, and nourishing.
Equipment
- Large stockpot or Dutch oven
- Chopping board & knife
- Ladle
- Tongs
- Optional: steamer basket
- Soup bowls & spoons
Ingredients
- 12–16 frozen potstickers (any variety: pork, chicken, shrimp, or veggie)
- 2 tablespoons sesame oil, divided
- 2 teaspoons garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups mushrooms, sliced (shiitake, cremini, or oyster)
- 6 cups low-sodium chicken broth (or vegetable/bone broth)
- 2 tablespoons low-sodium soy sauce
- 2–3 cups chopped bok choy (baby or mature)
- Optional toppings: sliced scallions, chili oil, toasted sesame seeds
Instructions
- Sauté aromatics: In a large pot, heat 1 tablespoon sesame oil over medium. Add minced garlic and grated ginger. Sauté for 30–60 seconds until fragrant.
- Cook mushrooms: Add sliced mushrooms and cook for 4–5 minutes until softened.
- Build the broth: Pour in the broth and soy sauce. Stir and bring to a gentle boil.
- Simmer potstickers: Add the frozen potstickers directly to the broth. Simmer uncovered for 6–8 minutes, or until fully heated through and tender.
- Add bok choy: Stir in chopped bok choy and cook for another 2–3 minutes, just until wilted.
- Finish & serve: Drizzle with the remaining tablespoon of sesame oil. Taste and adjust seasoning. Garnish with scallions, chili oil, or sesame seeds. Serve hot.
Notes
- Storage Tip: Store potstickers and broth separately to keep texture intact. Assemble just before reheating.
- Customization Ideas: Add noodles, tofu, shredded chicken, or egg for a heartier soup.
- Spicy Variation: Stir in chili crisp, gochujang, or sriracha for extra heat.
- Vegan Option: Use vegetable broth and vegan dumplings.
- Make-Ahead Tip: Prep the broth and veggies up to 2 days in advance for quicker weeknight assembly.