Name: Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 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; 16 to 20 ounces frozen potstickers; 3 baby bok choy, ends trimmed off and leaves separated; 5 scallions, thinly sliced and divided; 2 teaspoons toasted sesame oil; Freshly-ground black pepper, to taste; Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

There’s something so comforting about a warm, flavorful soup that feels both indulgent and nourishing. This Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe hits that sweet spot perfectly. The tender potstickers float in a savory, aromatic broth packed with earthy shiitake mushrooms and crisp baby bok choy, making it a satisfying meal any day of the week.

I love turning to this Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe when I want something quick but still feels homemade and special. It’s an ideal dish for those busy evenings when you want dinner on the table fast, but without sacrificing flavor or healthy ingredients. Plus, the combination of textures and umami-rich broth makes it feel like you’re indulging in a favorite restaurant meal at home.

Ingredients You’ll Need

This recipe pairs ingredients that balance each other beautifully. Shiitake mushrooms bring deep, earthy notes, while baby bok choy adds a fresh, crunchy bite. Using frozen potstickers keeps it super simple, but still impressive.

Olive oil: Helps sauté mushrooms and aromatics without overpowering flavors.
Shiitake mushrooms: Thinly sliced for maximum flavor release and texture in your soup.
Fresh ginger: Adds warmth and a subtle spice that wakes up the broth.
Garlic: Pressed or minced to create a delicious savory base.
Vegetable broth: The heart of the soup – pick a good-quality one for best results.
Soy sauce: Brings umami and saltiness to the broth.
Frozen potstickers: The star of the dish – I recommend fresh-tasting ones with decent filling.
Scallions: Thinly sliced and used both in the broth and as garnish for freshness.
Baby bok choy: Trimmed and separated for cooking – adds crunch and a pop of color.
Toasted sesame oil: A final drizzle that elevates the soup with a nutty fragrance.
Freshly ground black pepper: Just enough for a gentle bite.
Optional toppings: Chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for extra layers of flavor and texture.

Variations

I like to tweak this Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe depending on what I have in the fridge or to suit different cravings. Feel free to make it your own and turn it into your signature cozy soup.

Add protein: Sometimes I toss in some shredded chicken or tofu cubes for a heartier soup.
Spice it up: A spoonful of chili crisp or sriracha adds warmth without stealing the show.
Vegetable swaps: Napa cabbage or spinach can stand in for baby bok choy if needed.
Gluten-free option: Use gluten-free potstickers and tamari instead of soy sauce.
Make it miso-based: Stir in a tablespoon of white miso paste in the last step for a richer broth.

How to Make Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe

Step 1: Sauté the mushrooms and aromatics

Heat 1 tablespoon of olive oil in a large pot over medium heat. Once shimmering, add the thinly sliced shiitake mushrooms. Cook them for about 5 minutes, stirring occasionally, until they soften and release their beautiful earthy aroma. Then stir in the grated fresh ginger and pressed garlic, cooking for another 1-2 minutes until fragrant. It’s important not to rush this step because building the flavor foundation here makes the soup truly sing.

Step 2: Build the broth

Pour in the 6 cups of vegetable broth and add the soy sauce. Bring everything to a gentle boil, then reduce to a simmer. I like to let the broth simmer for 8-10 minutes so the ginger and garlic infuse deeply. You’ll notice the broth develop a rich, umami-packed base that makes spoonfuls feel so comforting.

Step 3: Cook the potstickers and greens

Add the frozen potstickers directly to the simmering broth. They usually take about 5-7 minutes to cook through — just follow the package instructions as a guide. When the potstickers are nearly done, toss in the separated baby bok choy leaves and half the sliced scallions. The baby bok choy softens slightly but keeps some crunch, and the scallions add a fresh bite. Cook for another 2-3 minutes until the greens are tender but vibrant.

Step 4: Final flavor touches

Turn off the heat and stir in the toasted sesame oil and freshly ground black pepper to taste. This step adds a lovely nutty aroma and a touch of warmth that rounds out the soup. Give it a good stir and taste to check the seasoning — sometimes a splash more soy sauce or a pinch of salt is just what it needs.

How to Serve Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe

A white pot filled with clear brown broth with floating dumplings that are pale beige and slightly wrinkled, surrounded by bright green bok choy leaves and sliced green onions scattered throughout. There are also dark brown slices of shiitake mushrooms adding texture among the green and beige. A metal ladle is partially submerged, gathering some broth along with a few dumplings and vegetables. The pot sits on a white marbled surface with a small piece of brown cloth visible at the edge. The overall look is warm and fresh with a mix of soft and leafy textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of toppings that add texture and a little extra flavor punch. I usually sprinkle sliced scallions on top for brightness. A spoonful of chili crisp works wonders if you like a bit of heat, while toasted sesame seeds or a pinch of furikake seasoning bring in nuttiness and umami. Fried garlic bits are also one of my secret weapons to add crunch and aroma.

Side Dishes

This soup shines on its own, but if you want to round out your meal, I often serve it with steamed jasmine rice or a simple cucumber salad dressed in rice vinegar and sesame oil. Lightly pickled vegetables or spring rolls also pair beautifully without overshadowing the delicate flavors.

Creative Ways to Present

For a dinner party or cozy night in, I like to serve this Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe in pretty bowls lined with banana leaves or on top of a wooden tray to bring a bit of an Asian street food vibe. Adding little dipping bowls with soy sauce, chili oil, or sesame seeds invites guests to personalize their bowls, making the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge, but I do recommend storing the potstickers and broth together. The potstickers soak up the broth over time, which actually enhances the flavor. Just reheat gently to keep that perfect texture without making them gummy.

Freezing

If you want to freeze this soup, I suggest freezing the broth and mushrooms separately from the potstickers and bok choy if possible, since the greens can get mushy and the potstickers might change texture. Thaw fully overnight in the fridge before reheating.

Reheating

Reheat the soup gently on the stove over medium-low heat, stirring occasionally. This helps maintain the potsticker texture and prevents the bok choy from turning too soft. Adding a splash of water or broth during reheating can revive the soup’s consistency if it’s thickened.

FAQs

Can I use fresh potstickers instead of frozen?

Absolutely! Fresh potstickers work wonderfully in this Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe. They typically cook faster — just keep an eye on them so they don’t overcook and become too soft. Adding them towards the last few minutes of simmering ensures they stay tender but not mushy.
How do I make this soup vegan?

This soup is naturally vegan as long as you choose vegetable broth and vegan-friendly potstickers. Double-check that the potstickers don’t contain any animal products, and be sure to use soy sauce or tamari without fish additives. The rest of the ingredients are all plant-based and packed with flavor.
Can I use other greens if I can’t find baby bok choy?

For sure! Napa cabbage, Swiss chard, or even spinach can be great alternatives. Just add them towards the end of cooking to keep their texture and vibrant color. Each green gives a slightly different flavor profile, but all work well in this soup.
How spicy is this soup?

By default, the Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe is mild and soothing. If you want some heat, adding chili crisp or a dash of hot sauce is an easy way to kick up the spice level to your liking.
Is this soup gluten-free?

It can be! Use gluten-free potstickers and tamari in place of soy sauce, which often contains gluten. Checking all labels ensures the soup fits your dietary needs without sacrificing any flavor.

Final Thoughts

This Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe holds a special place in my weeknight dinner rotation because it’s quick, cozy, and endlessly satisfying. I hope you’ll give it a try and find the same joy I do in spooning up that rich broth, chewy potstickers, and vibrant greens. It’s the kind of meal that comforts without fuss and warms you up inside—exactly what good food should do. Happy cooking, and don’t be surprised if this becomes one of your go-to recipes too!