If you are craving a comforting, flavorful, and delightfully easy weeknight meal, this Potsticker Soup Recipe is about to become your new best friend. This soup brings together tender, juicy potstickers swimming in a fragrant broth infused with mushrooms, ginger, garlic, and fresh bok choy, creating a harmony of textures and tastes that feels both soothing and indulgent. It’s perfect for cozy evenings when you want something wholesome and satisfying but still quick to whip up. Trust me, once you try this Potsticker Soup Recipe, it will be on repeat in your kitchen!
Ingredients You’ll Need
Every ingredient in this Potsticker Soup Recipe plays a key role, lending delicious layers of flavor, freshness, and texture. From the earthy shiitake mushrooms to the vibrant bok choy and aromatic ginger, each component is simple yet essential for creating that perfect bowl of comforting soup.
- Olive oil (2 tablespoons, divided): Helps sauté mushrooms and aromatics, adding depth and richness without overpowering.
- Shiitake mushrooms (8 ounces, thinly sliced): Adds an earthy, meaty bite that complements the potstickers beautifully.
- Fresh ginger (2 tablespoons, grated or minced): Brings a zesty, warm spice that brightens the broth.
- Garlic cloves (4, pressed or minced): Infuses the soup with a robust, savory aroma.
- Vegetable broth (6 cups): The flavorful, comforting base that ties all the ingredients together.
- Soy sauce (2 tablespoons): Adds a savory umami boost that enhances every bite.
- Frozen potstickers (16 to 20 ounces, any flavor): The star of the dish, bringing savory fillings wrapped in tender dumpling skins.
- Scallions (5, thinly sliced, divided): Adds a crisp, fresh bite both in the soup and as garnish.
- Baby bok choy (3 heads, trimmed and leaves separated): A tender green vegetable that adds subtle crunch and color.
- Toasted sesame oil (2 teaspoons): Offers a nutty finish that enriches the broth.
- Freshly ground black pepper: Provides a gentle heat and seasoning to taste.
- Optional toppings (chili crisp, toasted sesame seeds, furikake seasoning, fried garlic): Fun garnishes that add extra texture and flavor twists when you want to get creative.
How to Make Potsticker Soup Recipe
Step 1: Sauté Mushrooms
Start by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the thinly sliced shiitake mushrooms and sauté them, stirring occasionally, until they become beautifully browned and aromatic. This step unlocks the mushrooms’ deep, earthy flavor which forms a great foundation for the soup.
Step 2: Add Aromatics
Add the remaining tablespoon of olive oil, then toss in your pressed garlic and freshly grated ginger. Stir for about 1 to 2 minutes until the kitchen fills with that irresistible fragrant scent, but be careful not to let them burn. These aromatics infuse the broth with warmth and a touch of spice.
Step 3: Simmer Broth
Pour in the vegetable broth and soy sauce, raising the heat to bring everything to a gentle boil. This flavorful base is what ties all the ingredients together and gives the soup its savory depth.
Step 4: Add Potstickers and Veggies
Carefully stir in the frozen potstickers, half of the sliced scallions, and all the separated bok choy leaves. Lower the heat slightly and let the soup simmer for 3 to 4 minutes. During this time, the potstickers will cook thoroughly, and the bok choy will soften just enough to remain tender but still crisp.
Step 5: Finish and Season
Turn off the heat and drizzle in the toasted sesame oil along with a few cracks of freshly ground black pepper. Give the soup a final taste and adjust the seasoning with a splash more soy sauce or pepper if you prefer. This finishing step adds that irresistible nutty aroma and rounds out the flavor perfectly.
Step 6: Serve
Ladle the soup into bowls and sprinkle with the remaining scallions for a fresh pop of color. Don’t hesitate to top with your favorite optional garnishes like chili crisp for heat, toasted sesame seeds for crunch, or a sprinkle of furikake for extra umami. This is your chance to make the Potsticker Soup Recipe truly your own.
How to Serve Potsticker Soup Recipe
Garnishes
Garnishes elevate this soup from simple to spectacular. Fresh scallions add brightness, chili crisp introduces a spicy kick, and toasted sesame seeds deliver a delightful nuttiness. Feel free to experiment with furikake or crispy fried garlic for a burst of texture and bold flavor that turns every spoonful into a celebration.
Side Dishes
This soup acts wonderfully as a light meal on its own but pairs beautifully with side dishes like steamed jasmine rice for extra heartiness or a crunchy cucumber salad for contrast. To keep things cozy, serve alongside some steamed or sautéed greens to round out your meal with freshness and color.
Creative Ways to Present
For a fun twist, try serving this soup in individual rustic bowls lined with a few crispy fried wonton strips or sprinkle some crushed peanuts on top for an unexpected crunch. You can also customize the potstickers’ fillings to suit your cravings, making this Potsticker Soup Recipe wonderfully versatile and perfectly adaptable for family and friends.
Make Ahead and Storage
Storing Leftovers
If you find yourself lucky enough to have leftovers of this delicious Potsticker Soup Recipe, store them in an airtight container in the refrigerator. The flavors meld beautifully overnight, making the soup taste even better the next day. Consume within 2 to 3 days for the best texture and flavor.
Freezing
While it’s generally best to enjoy potstickers fresh for their texture, you can freeze leftover soup without the potstickers to maintain quality. Freeze in an airtight container for up to 2 months. When ready to eat, thaw in the refrigerator overnight and add freshly cooked potstickers on the day you serve.
Reheating
Reheat your soup gently on the stove over medium heat, stirring occasionally to heat evenly. If pasta or potstickers seem a bit soft after storage, consider removing them before freezing or reheating separately to keep them from becoming mushy. Garnish fresh each time to recreate that just-made freshness.
FAQs
Can I use homemade potstickers in the Potsticker Soup Recipe?
Absolutely! Homemade potstickers make the soup even more special and allow you to customize fillings to your liking. Just cook them thoroughly in the soup to ensure they are tender and flavorful.
What can I substitute if I don’t have shiitake mushrooms?
Cremini or button mushrooms are great alternatives that will still add earthiness without overpowering the soup. You can also leave mushrooms out if needed, but they do add a lovely depth of flavor.
Is this Potsticker Soup Recipe suitable for vegetarians?
Yes! Simply choose vegetable broth and vegetable-filled potstickers, and you’ll have a delicious vegetarian soup ready in no time. The fresh veggies and seasonings keep it hearty and satisfying.
Can I make this soup spicy?
Definitely! Adding chili crisp as a topping or stirring in some chili garlic sauce to the broth is a wonderful way to amp up the heat. Adjust the spice level to your taste for a fiery twist on the classic.
How long does it take to make this soup from start to finish?
The entire Potsticker Soup Recipe takes about 25 minutes—10 minutes prep and 15 minutes cooking—making it a quick and easy option for busy nights without compromising on flavor.
Final Thoughts
This Potsticker Soup Recipe is a heartwarming bowl of comfort that’s as simple as it is delicious. With fresh ingredients, savory broth, and those irresistible potstickers, it’s a recipe that brings joy every time you make it. I can’t wait for you to give it a try and discover your own favorite way to enjoy this wonderful soup!
Print
Potsticker Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 to 4.5 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This Potsticker Soup is a comforting and flavorful dish combining sautéed shiitake mushrooms, aromatic ginger and garlic, tender baby bok choy, and satisfying frozen potstickers simmered in a savory vegetable broth. Enhanced with soy sauce, toasted sesame oil, and garnished with scallions and optional toppings like chili crisp and toasted sesame seeds, this soup is a quick and delicious meal perfect for any day.
Ingredients
Base Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons fresh ginger, grated or minced
- 4 garlic cloves, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
Main Ingredients
- 16 to 20 ounces frozen potstickers (any flavor – veggie or meat)
- 3 baby bok choy, ends trimmed and leaves separated
Garnishes and Flavorings
- 5 scallions, thinly sliced (divided: half for cooking, half for garnish)
- 2 teaspoons toasted sesame oil
- Freshly ground black pepper, to taste
- Chili crisp (optional)
- Toasted sesame seeds (optional)
- Furikake seasoning (optional)
- Fried garlic (optional)
Instructions
- Sauté Mushrooms: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the thinly sliced shiitake mushrooms and sauté, stirring occasionally, until they are browned and fragrant, about 4-5 minutes.
- Add Aromatics: Add the remaining 1 tablespoon of olive oil to the pot along with the minced garlic and grated ginger. Cook for 1 to 2 minutes until the garlic and ginger become fragrant, stirring frequently to avoid burning.
- Simmer Broth: Pour in the vegetable broth and soy sauce. Increase the heat to bring the mixture to a boil.
- Add Potstickers & Veggies: Stir in the frozen potstickers, half of the sliced scallions, and the separated bok choy leaves. Reduce the heat to a simmer and cook for 3 to 4 minutes, or until the potstickers are fully cooked and the bok choy has softened but remains bright green.
- Finish & Season: Stir in the toasted sesame oil and add freshly ground black pepper to taste. Adjust seasoning by adding more soy sauce or pepper if desired.
- Serve: Ladle the soup into bowls and garnish each serving with the remaining scallions and optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic to enhance flavor and texture.
Notes
- You can substitute any type of frozen potstickers, whether vegetarian or meat-based, depending on your preference.
- For a spicier soup, add more chili crisp or sprinkle some chili flakes.
- Use low-sodium soy sauce to control the salt level if desired.
- This soup can be made vegan by ensuring the potstickers and broth are plant-based.
- Leftover soup can be refrigerated for up to 2 days; reheat gently on the stovetop.
