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
Scale
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.
