Description
Savory Potsticker Soup with Mushrooms, Bok Choy and Ginger-Garlic Broth is a fast, comforting meal filled with bold flavor. Ready in under 25 minutes, this soup features tender dumplings, shiitake mushrooms, bright bok choy, and a soul-soothing ginger-garlic broth.
Ingredients
• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms, thinly sliced
• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic, minced or pressed
• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 16 to 20 ounces frozen potstickers
• 5 scallions, thinly sliced and divided
• 3 baby bok choy, ends trimmed, leaves separated
• 2 teaspoons toasted sesame oil
• Freshly-ground black pepper, to taste
• Optional toppings: chili crisp, sesame seeds, furikake, fried garlic
Instructions
1. Heat 1 tablespoon olive oil in a large stockpot over medium-high heat. Add mushrooms and sauté for 5–7 minutes until browned.
2. Add remaining oil, then stir in ginger and garlic. Cook 1–2 minutes until fragrant.
3. Pour in vegetable broth and soy sauce. Bring to a boil.
4. Add frozen potstickers, half the scallions, and bok choy. Stir and cook for 3–4 minutes until potstickers are cooked through.
5. Turn off the heat. Stir in toasted sesame oil and season with freshly-ground black pepper.
6. Serve hot, topped with remaining scallions and optional toppings.
Notes
– Use fresh potstickers if preferred — just reduce cooking time slightly.
– Spinach can be swapped in if bok choy isn’t available.
– Shiitake mushrooms give the best flavor, but cremini or oyster mushrooms also work well.
– For gluten-free, use tamari and gluten-free potstickers.
– Store broth and dumplings separately for best texture when reheating.
- Prep Time: 10
- Cook Time: 15
- Method: Stovetop
- Cuisine: Asian-Inspired