Potsticker Soup with Shiitake Mushrooms and Baby Bok Choy Recipe
This comforting Potsticker Soup features tender vegetable broth infused with ginger and garlic, packed with shiitake mushrooms, bok choy, and frozen potstickers for a satisfying meal. Finished with toasted sesame oil and fresh scallions, it’s perfect for a quick and flavorful weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 to 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Scale
Soup Base
- 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
Main Ingredients
- 16 to 20 ounces frozen potstickers
- 3 baby bok choy, ends trimmed off and leaves separated
Garnishes and Seasonings
- 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
Instructions
- Heat Oil and Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the thinly sliced shiitake mushrooms, grated ginger, and minced garlic. Cook for about 4-5 minutes, stirring occasionally, until the mushrooms have softened and the mixture is fragrant.
- Add Broth and Soy Sauce: Pour in the 6 cups of vegetable broth and 2 tablespoons of soy sauce. Bring the mixture to a gentle boil to combine the flavors.
- Cook Potstickers: Add the frozen potstickers to the boiling broth. Allow them to cook for 6-8 minutes, or according to package instructions, until they are heated through and float to the surface.
- Add Bok Choy and Scallions: Stir in the separated baby bok choy leaves and half of the thinly sliced scallions. Simmer for an additional 2-3 minutes until the bok choy is tender but still crisp.
- Finish Soup: Remove the pot from heat. Drizzle with 2 teaspoons toasted sesame oil and stir to incorporate. Season with freshly-ground black pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and sprinkle with the remaining scallions. Add optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic to taste for extra flavor and texture.
Notes
- You can substitute chicken or beef broth for a non-vegetarian version.
- Adjust soy sauce to control the saltiness of the broth.
- Add more vegetables like carrots or snap peas for extra nutrition and crunch.
- If using fresh potstickers, reduce cooking time accordingly.
- For a spicier soup, add chili oil or chopped fresh chilies.
Keywords: potsticker soup, vegetable broth soup, shiitake mushroom soup, Asian soup recipe, easy weeknight soup, vegetarian potsticker soup