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)

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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.