Potsticker Soup With Mushrooms & Bok Choy Recipe

There’s something magical about a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. The delicate dumplings, the umami-rich broth, and the crisp-tender bok choy create a harmony of flavors and textures that make this dish irresistibly comforting.

I first stumbled upon this idea on a busy weeknight when I wanted something quick, yet satisfying. Using frozen potstickers as a shortcut turned out to be a game-changer, cutting down prep time while still delivering a restaurant-quality meal. Now, this soup is a staple in my home, especially on nights when I need something warm and soothing in under 30 minutes.

Why You'll Love This Potsticker Soup

Get ready to add this recipe to your regular meal rotation. It’s not only packed with flavor but also incredibly simple to prepare.

First, it’s quick and easy. With just a handful of ingredients and minimal prep, you can have a steaming pot of soup ready in about 25 minutes.

Second, it’s versatile. You can customize the soup with different dumpling varieties, swap in your favorite greens, or even add extra protein like tofu or chicken.

Third, it’s budget-friendly. Using frozen dumplings means you get a filling, hearty meal without breaking the bank. Plus, bok choy and mushrooms are inexpensive but add so much depth of flavor.

Finally, it’s comforting and nourishing. The warm broth, the tender dumplings, and the fresh vegetables make this soup the perfect balance of hearty and healthy.

Ingredients Notes

The magic of this Potsticker Soup lies in its simple yet flavorful ingredients. Each component plays a role in making this dish so delicious.

Potstickers (Dumplings): Frozen dumplings are the star of this dish. You can use pork, chicken, shrimp, or even vegetable potstickers based on your preference. They cook beautifully in the broth, absorbing all the savory goodness.

Mushrooms: Shiitake mushrooms are my top choice for their deep umami flavor, but you can also use cremini or button mushrooms if that’s what you have on hand.

Bok Choy: This leafy green adds a fresh, slightly sweet crunch to the soup. Baby bok choy is ideal, but you can use regular bok choy chopped into smaller pieces.

Broth: A combination of chicken broth and soy sauce creates a rich, savory base. For a vegetarian version, swap in vegetable broth and a touch of miso paste for extra depth.

Ginger and Garlic: Fresh ginger and garlic add warmth and complexity to the broth. If you love bold flavors, feel free to add a little more!

How To Make This Potsticker Soup

Making this soup is as simple as it is satisfying. Let’s break it down step by step.

Start by heating a bit of oil in a large pot over medium heat. Add sliced mushrooms and sauté them for a few minutes until they’re soft and slightly caramelized. This enhances their flavor and gives the broth extra depth.

Next, add minced garlic and grated ginger, stirring until fragrant. The aroma of ginger and garlic sizzling in the pot is the first sign that something delicious is on the way!

Pour in the chicken broth and bring it to a gentle simmer. Stir in soy sauce and a dash of sesame oil to infuse the broth with savory richness. Let it simmer for about 5 minutes so the flavors can meld.

Now, carefully drop in the frozen potstickers. They’ll cook right in the broth, absorbing all those wonderful flavors. Let them simmer for 5-7 minutes or until they’re tender and heated through.

Finally, add the bok choy and let it cook for just a minute or two until it’s wilted but still vibrant. At this point, your soup is ready to serve!

This entire process takes about 25 minutes, making it an ideal meal for busy nights when you need something quick, comforting, and delicious.

Storage Options

If you have leftovers, you can store them in an airtight container in the fridge for up to 3 days. Keep in mind that the potstickers may absorb more broth over time, so you might need to add extra broth when reheating.

To reheat, warm the soup gently on the stovetop over medium heat, stirring occasionally. You can also microwave it in 30-second intervals, stirring in between, until heated through.

Variations and Substitutions

One of the best things about this soup is how adaptable it is! Here are some easy ways to switch things up:

• Vegetarian Version: Use vegetable broth and swap in tofu dumplings or edamame for protein.
• Spicy Kick: Add a spoonful of chili paste or a few dashes of sriracha for some heat.
• Extra Protein: Stir in shredded rotisserie chicken or add a soft-boiled egg on top for an extra filling meal.
• Different Greens: Try swapping bok choy for spinach, napa cabbage, or kale depending on what you have.

No matter how you customize it, this Potsticker Soup with Mushrooms & Bok Choy is bound to become a household favorite. So grab a spoon, take a sip, and enjoy every comforting bite!

Print