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Savory Potsticker Soup with Mushrooms, Bok Choy and Ginger-Garlic Broth first came to life in my cramped college kitchen on a rainy evening. With only one reliable burner, a bag of frozen dumplings, and some nearly-forgotten mushrooms and bok choy, I threw together a quick soup that ended up being unforgettable.

Back then, there was no broth — just boiling water and a little soy sauce. But over time, I refined it. Ginger and garlic gave the soup depth, toasted sesame oil brought richness, and scallions added a fresh bite. What started as a quick fix became one of my most-loved comfort meals.

I’ve since served it on busy weeknights and lazy Sundays alike. It’s fast, adaptable, and deeply satisfying. And when the ginger and garlic hit the hot oil? Pure joy.

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Why This Recipe Works

What makes Savory Potsticker Soup with Mushrooms, Bok Choy and Ginger-Garlic Broth so special is how quickly it delivers deep, satisfying flavor. You don’t need hours — just 20 minutes and a handful of smart ingredients. The ginger-garlic broth builds warmth right from the start, while the shiitake mushrooms soak up all that umami goodness.

The baby bok choy softens just enough to stay bright and tender, and the frozen potstickers turn into delicious little dumplings bursting with flavor. Even better? Everything cooks in one pot, and you barely need to chop anything.

This soup also adapts to what’s in your kitchen. No bok choy? Try spinach. Want more protein? Add tofu or shredded chicken. It’s flexible without ever losing that comforting feel.

If you love brothy, satisfying meals, pair this with my Smoky White Bean Soup with Garlic and Herbs — another easy favorite. Or go all in with the cozy and bold Spinach Feta and Roasted Garlic Bake for a hearty side.

Ingredients & Preparation 

 The Ingredients You’ll Need

The beauty of this savory potsticker soup is how simple yet flavorful each ingredient is. With mostly pantry staples and a few fresh additions, you’ll build a deeply warming broth that tastes like it simmered for hours — in just 20 minutes.

Here’s what goes into it:

Ingredients Table 

Ingredient	Amount
Olive oil	2 tablespoons, divided
Shiitake mushrooms	8 ounces, thinly sliced
Fresh ginger	2 tablespoons, grated or minced
Garlic	4 cloves, minced or pressed
Vegetable broth	6 cups
Soy sauce	2 tablespoons
Frozen potstickers	16 to 20 ounces
Scallions	5, thinly sliced (divided)
Baby bok choy	3, leaves separated and ends trimmed
Toasted sesame oil	2 teaspoons
Black pepper	To taste
Optional toppings	Chili crisp, sesame seeds, furikake, fried garlic

Tools, Tips & Smart Swaps

You don’t need fancy equipment — just a solid large stockpot, a sharp knife, and a wooden spoon.

If you can’t find shiitake mushrooms, cremini or baby bella mushrooms work wonderfully. Swap in spinach or Swiss chard if bok choy isn’t available. No frozen potstickers on hand? Fresh ones cook even faster, and any variety — veggie, pork, or chicken — will work.

Want to boost the protein? Add cubes of silken tofu or even a soft-boiled egg. For a spicier broth, stir in a spoonful of chili garlic sauce right before serving.

Looking for a hearty dish to enjoy with it? Try the Homemade Italian Wedding Soup on colder days or cozy up with a side of Mushroom and Caramelized Onion Soup with Cheesy Toasties.

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Cooking Instructions & Tips 

 Step-by-Step: From Pot to Bowl

Making this Savory Potsticker Soup with Mushrooms, Bok Choy and Ginger-Garlic Broth is as simple as it is satisfying. Here’s how to bring it all together:

1. Sauté the Mushrooms

In a large stockpot, heat 1 tablespoon of olive oil over medium-high heat. Add the shiitake mushrooms and sauté for about 5–7 minutes, until they release their moisture and begin to brown.

2. Add Ginger and Garlic

Push the mushrooms to the side and add the remaining 1 tablespoon of oil, then stir in garlic and ginger. Sauté for 1–2 minutes, just until fragrant — don’t let it burn!

3. Build the Broth

Pour in 6 cups of vegetable broth and 2 tablespoons of soy sauce, stirring gently. Bring everything to a boil, letting the ginger and garlic infuse the liquid.

4. Add Potstickers and Bok Choy

Once boiling, gently drop in the frozen potstickers, half the scallions, and all of the bok choy. Stir and cook for 3–4 minutes, or until the potstickers float and are heated through.

5. Finish and Serve

Turn off the heat and drizzle in 2 teaspoons of toasted sesame oil. Season with freshly-ground black pepper to taste. Ladle into bowls and garnish with the remaining scallions and your favorite toppings like chili crisp, furikake, or fried garlic.

 Tips & Tricks for Perfect Potsticker Soup

• Don’t overcrowd the pot when sautéing mushrooms — give them space so they brown, not steam.

• Use frozen dumplings straight from the freezer — no need to thaw.

• Want richer flavor? Add a spoonful of miso paste to the broth before boiling.

• For a heartier twist, serve with a side like the French Onion Short Rib Soup for a soup night that’s nothing short of amazing.

For a slower-cooked option with similar cozy depth, check out the Slow Cooker Beef Stew in Bread Bowls.

Savory Potsticker Soup with Mushrooms, Bok Choy and Ginger-Garlic Broth

 Serving, Storing & Pairing 

 How to Serve Potsticker Soup Just Right

There’s nothing like serving Savory Potsticker Soup with Mushrooms, Bok Choy and Ginger-Garlic Broth straight from the stove to the table. The aroma alone draws everyone in.

Ladle the hot broth into deep bowls, making sure each one gets a few plump potstickers, plenty of mushrooms, and those bright green bok choy leaves. Finish with the remaining sliced scallions and a drizzle of chili crisp or toasted sesame oil for a restaurant-style presentation.

Craving something extra? This soup pairs beautifully with bold, savory dishes. I love offering a crunchy side like Cranberry Whipped Feta Dip with Pecan Crunch to balance the rich, brothy base. Or go for something creamy and hearty like the Creamy Parmesan Italian Sausage Ditalini Soup to create the ultimate soup duo for a cozy dinner party.

This dish also works as a starter before a stir-fry, noodles, or a light salad topped with sesame dressing and crispy tofu. However you serve it, make sure you enjoy it while it’s steamy — that’s when it sings.

 Storing & Reheating Tips

This soup stores well — but there’s one trick: store the broth and dumplings separately if possible. That keeps the potstickers from getting too soft or soggy in the fridge.

To store:

• Broth + veggies: Store in an airtight container in the fridge for up to 4 days.

• Potstickers: Keep in a separate sealed container or plastic bag.

To reheat:

• Warm the broth gently on the stovetop until simmering.

• Add the potstickers just before serving to heat through without overcooking.

For freezer-friendly prep, freeze the cooked broth without dumplings. Reheat and add fresh frozen potstickers when ready to eat — they cook beautifully in the hot broth.

Frequently Asked Questions 

Can I use fresh potstickers instead of frozen ones?

Yes, absolutely! Fresh potstickers cook a little faster — just 2–3 minutes in the simmering broth should do it. Be gentle when stirring to avoid tearing the wrappers.

What’s the best type of mushroom for this soup?

Shiitake mushrooms offer the richest, most earthy flavor. But cremini, baby bella, or even oyster mushrooms are great alternatives if shiitakes aren’t available.

Can I make this gluten-free?

Yes — just use gluten-free soy sauce (tamari) and gluten-free potstickers (many brands offer rice wrapper options). Always check labels to be sure.

Is it okay to freeze leftovers?

You can freeze the broth and veggies, but it’s best to add fresh frozen potstickers later when reheating. Cooked dumplings tend to get mushy when frozen and thawed.

Can I add protein to this soup?

Definitely. Add tofu cubes, shredded chicken, or even a soft-boiled egg for extra protein. Drop them in right before serving for the best texture.

How spicy is this soup?

The base soup isn’t spicy on its own. You can add heat by topping with chili crisp, sriracha, or a spoonful of chili garlic sauce — totally adjustable to taste.

Can I prep this in advance?

Yes. You can prep the broth, veggies, and scallions ahead of time and store them in the fridge. When ready to serve, just bring the broth to a simmer and cook the potstickers fresh.

Conclusion 

There’s something timeless and comforting about a pot of soup simmering on the stove — especially when it’s as flavorful and nourishing as this Savory Potsticker Soup with Mushrooms, Bok Choy and Ginger-Garlic Broth. It’s become one of my most cherished go-to meals, and I hope it becomes the same for you.

Whether you’re making it for a quiet night in or serving it to friends around your table, this soup offers warmth, ease, and so much flavor with very little effort. Recipes like this are reminders that good food doesn’t have to be complicated — it just has to be made with care.

If you loved this, you might also enjoy the French Onion Short Rib Soup with Cheesy Gruyere Toast or the comforting Slow Cooker Beef Stew in Bread Bowls.

Looking for another twist on potsticker soup? Try this Gimme Some Oven version — it’s beautifully simple and just as satisfying.