If you’re craving a soul-warming bowl of goodness, you’ve got to try this Potsticker Soup with Mushrooms and Bok Choy Recipe. It’s a delightful fusion of tender, crispy potstickers soaking in a fragrant broth loaded with earthy mushrooms and vibrant bok choy. This soup is the perfect balance of savory, fresh, and just a hint of spice, making it a go-to comfort meal that feels both special and incredibly satisfying. Plus, it’s surprisingly simple to make, turning pantry staples into a restaurant-quality dish you’ll want to savor again and again.
Ingredients You’ll Need
Every ingredient in this Potsticker Soup with Mushrooms and Bok Choy Recipe plays a crucial part, from building layers of flavor to adding texture and color. The combination of fresh veggies, aromatics, and potstickers ensures each spoonful is bursting with warmth and character.
- 4 cups low-sodium chicken or vegetable broth: The savory base that carries all the flavors beautifully without being overpowering.
- 2 cups water: Lightens the broth and helps the soup simmer gently without thinning the flavor.
- 1 tablespoon soy sauce (or tamari for gluten-free): Adds depth and a touch of umami to the broth.
- 1 tablespoon sesame oil: Brings a rich, nutty aroma that elevates the soup’s taste profile.
- 1 tablespoon rice vinegar: Offers a bright, tangy note that balances the savory broth perfectly.
- 1 teaspoon grated ginger: Fresh and zesty, it wakes up the senses and cuts through the richness.
- 2 garlic cloves, minced: Infuses the broth with a warm, pungent kick.
- 1 teaspoon chili garlic sauce (optional): For those who like a little heat, it adds complexity and zest.
- 4 oz sliced mushrooms (shiitake or button): Earthy and meaty, they soak up the broth while releasing their own savory juices.
- 2 cups chopped bok choy: Its crisp texture and mild bitterness add a lovely contrast and vibrant green color.
- 1/2 cup green onions, chopped: Used as a fresh, crunchy garnish that brightens every bite.
- 1 tablespoon cilantro (optional): Adds a fresh herbal note perfect for finishing the soup.
- 12-16 frozen potstickers: The star of the dish, whether pork, chicken, or vegetable – they bring hearty fullness and satisfying texture.
- 1 tablespoon olive oil: For pan-frying the potstickers to golden perfection before adding to the soup.
How to Make Potsticker Soup with Mushrooms and Bok Choy Recipe
Step 1: Prepare the Broth
Start by combining your broth and water in a large pot and bringing it to a simmer over medium heat. This sets the stage for all the rich flavors to bloom. Stir in soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and the optional chili garlic sauce to layer in that perfect balance of savory, tangy, and spicy notes. Let the broth gently simmer for about 5 minutes so the aromatics can infuse beautifully.
Step 2: Cook the Mushrooms
Next, add the sliced mushrooms to your simmering broth. As they cook for 5 to 7 minutes, the mushrooms will soften and release their woodsy, comforting juices into the soup. This step deepens the soup’s flavor and gives it a rich, satisfying bite.
Step 3: Cook the Bok Choy
Now it’s time to add the chopped bok choy. This green veggie not only brings vibrant color but also a crisp, tender texture that contrasts perfectly with the potstickers. Cook it in the broth for 3 to 5 minutes until it’s just tender yet still bright green – this keeps the soup lively and fresh.
Step 4: Pan-Fry the Potstickers
If you’re using frozen potstickers, this step makes all the difference. Heat a tablespoon of olive oil in a separate pan over medium heat and pan-fry the potstickers for 2 to 3 minutes until they are golden and crispy on the bottom. This adds a delightful crunch that gives your soup an irresistible textural punch.
Step 5: Add Potstickers to the Soup
Once pan-fried, add the potstickers to the simmering broth. Let them cook in the soup for 7 to 10 minutes or until they float to the top and are fully heated through. This way, they soak up the flavors while maintaining their integrity and crispiness on the bottom.
Step 6: Final Taste and Serve
Before serving, taste your soup and tweak the seasoning with a splash more soy sauce or chili garlic sauce if you want some extra kick. Then, ladle the soup into bowls, making sure each has a generous portion of potstickers, mushrooms, and bok choy. Finish with a sprinkle of chopped green onions and cilantro if you like a fresh herbaceous touch.
How to Serve Potsticker Soup with Mushrooms and Bok Choy Recipe
Garnishes
Green onions add a crisp, zesty bite that contrasts with the soft potstickers, while fresh cilantro offers a fragrant brightness. If you want a little more flare, a few toasted sesame seeds or a drizzle of chili oil can really kick it up a notch and make each bowl feel like a special occasion.
Side Dishes
This soup pairs beautifully with light, complementary sides like steamed jasmine rice or a simple cucumber salad to refresh the palate. For a heartier meal, serve it alongside scallion pancakes or a crispy vegetable spring roll – both enhance the Asian-inspired vibe.
Creative Ways to Present
For a fun twist, serve this soup in individual mini hot pots or rustic bowls to showcase the vibrant colors of the mushrooms and bok choy. You can also arrange the potstickers artfully on top, highlighting their golden crisp bottoms for that irresistible visual appeal. Adding a lime wedge on the side encourages guests to personalize the tanginess to their liking.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days. To keep the potstickers from getting overly soggy, consider storing them separately and adding them fresh upon reheating. This ensures the best texture the next time you enjoy your Potsticker Soup with Mushrooms and Bok Choy Recipe.
Freezing
This soup freezes well without the potstickers, so freeze the broth with mushrooms and bok choy in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and reheat gently before adding freshly cooked or pan-fried potstickers.
Reheating
Reheat the soup on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If the broth is too thick, add a splash of water or broth to loosen it up. Add potstickers at the end to warm through without losing their delightful texture.
FAQs
Can I use fresh potstickers instead of frozen?
Absolutely! Fresh potstickers will cook faster and can be added directly to the simmering soup. Just watch them closely so they don’t overcook and fall apart.
What mushrooms work best in this soup?
Shiitake mushrooms bring a woodsy depth, while button mushrooms offer a milder flavor. You can also mix in cremini or oyster mushrooms for a more complex, earthy note.
Is there a vegetarian version of this Potsticker Soup with Mushrooms and Bok Choy Recipe?
Definitely! Use vegetable broth instead of chicken, and choose vegetable-filled potstickers or homemade dumplings to keep it fully plant-based without sacrificing any flavor or heartiness.
Can I make this soup spicy?
Yes! Add more chili garlic sauce or a sprinkle of red pepper flakes to the broth for a fiery kick. You can also top with sliced fresh chili peppers for extra heat and visual appeal.
How do I keep the bok choy from getting mushy?
Cook the bok choy just until it turns bright green and becomes tender-crisp, usually 3 to 5 minutes. Overcooking causes it to lose its vibrant color and texture, so keep a close eye when adding it to the broth.
Final Thoughts
This Potsticker Soup with Mushrooms and Bok Choy Recipe is one of those magical dishes that feels cozy and indulgent while still being fresh and light. Whether you’re easing into a chilly evening or wanting a quick dinner solution that impresses, this soup hits all the right notes. Give it a whirl and watch how quickly it becomes a beloved staple in your recipe rotation. Trust me, you’ll want to share it with everyone you know!
Print
Potsticker Soup with Mushrooms and Bok Choy Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This Potsticker Soup with Mushrooms & Bok Choy is a comforting and flavorful Asian-inspired dish perfect for a light yet satisfying meal. Featuring tender pan-fried potstickers, earthy mushrooms, and vibrant bok choy in a savory broth infused with ginger, garlic, and sesame oil, this soup balances textures and tastes beautifully. Ready in under 30 minutes, it’s an easy way to enjoy the delightful combination of crispy and tender elements in a warm, nourishing bowl.
Ingredients
Broth and Flavorings
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon grated ginger
- 2 garlic cloves, minced
- 1 teaspoon chili garlic sauce (optional, for heat)
Vegetables
- 4 oz (about 1 1/2 cups) sliced mushrooms (shiitake or button mushrooms)
- 2 cups bok choy, chopped (about 2–3 small heads or 1 large bunch)
- 1/2 cup green onions, chopped (for garnish)
- 1 tablespoon cilantro (optional, for garnish)
Potstickers and Cooking Oil
- 12–16 frozen potstickers (store-bought or homemade; pork, chicken, or vegetable)
- 1 tablespoon olive oil (for pan-frying, optional)
Instructions
- Prepare the broth: In a large pot, combine the chicken or vegetable broth and water. Bring to a simmer over medium heat. Stir in soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, and chili garlic sauce if using. Let the mixture simmer gently for about 5 minutes so the flavors can meld together.
- Cook the mushrooms: Add the sliced mushrooms to the simmering broth. Cook for 5 to 7 minutes, stirring occasionally, until the mushrooms soften and release their juices, enriching the broth with their earthy flavor.
- Cook the bok choy: Stir in the chopped bok choy and continue to cook for another 3 to 5 minutes until the bok choy becomes tender but still retains its vibrant green color and slight crunch.
- Pan-fry the potstickers: Heat a tablespoon of olive oil in a separate skillet over medium heat. Add the frozen potstickers and pan-fry them for 2 to 3 minutes on the bottom until they develop a golden, crispy crust.
- Add potstickers to soup and finish cooking: Transfer the pan-fried potstickers carefully into the simmering soup. Let them cook in the broth for 7 to 10 minutes, or until they float to the surface and are thoroughly heated through.
- Garnish and serve: Taste the soup and adjust seasonings with extra soy sauce or chili garlic sauce if desired. Ladle the soup into bowls ensuring an even distribution of potstickers, mushrooms, and bok choy. Garnish with chopped green onions and cilantro if you like.
- Enjoy: Serve your potsticker soup hot and fresh for the best experience.
Notes
- You can substitute shiitake mushrooms with other types like button or cremini mushrooms depending on availability.
- Use gluten-free tamari instead of soy sauce to make this recipe gluten-free.
- If you prefer a vegetarian version, use vegetable broth and vegetable-based potstickers.
- Pan-frying the potstickers before adding them to the soup adds a delightful crispy texture but can be skipped for a softer dumpling experience.
- Adjust the chili garlic sauce amount based on your preferred spice level, or omit it entirely for a milder soup.
