Potsticker Soup Recipe

Introduction

This comforting Potsticker Soup combines tender dumplings with aromatic mushrooms and fresh bok choy in a savory broth. It’s a quick, satisfying dish perfect for any day when you want something warm and flavorful.

Ingredients

• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms, thinly sliced
• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic, pressed or minced
• 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 off and leaves separated
• 2 teaspoons toasted sesame oil
• Freshly-ground black pepper
• Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

Instructions

1. Step 1: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the sliced shiitake mushrooms and sauté, stirring occasionally, until browned.
2. Step 2: Add the remaining 1 tablespoon of olive oil along with the garlic and ginger. Sauté for 1-2 minutes more, stirring occasionally, until fragrant.
3. Step 3: Pour in the vegetable broth and soy sauce, stirring to combine. Bring the broth to a boil.
4. Step 4: Add the frozen potstickers, half of the sliced scallions, and the separated bok choy leaves. Stir gently and cook for 3-4 minutes until the potstickers are heated through and cooked.
5. Step 5: Stir in the toasted sesame oil and season with freshly-ground black pepper. Taste the broth and add more soy sauce or pepper if desired.
6. Step 6: Serve immediately, garnished generously with the remaining scallions and any optional toppings you like.

Tips & Variations

• For extra depth, add a splash of rice vinegar or a pinch of sugar to balance the broth’s flavors.
• Substitute chicken or pork potstickers if you prefer meat over vegetarian options.
• Add a soft-boiled egg on top for added protein and richness.
• Use napa cabbage instead of bok choy for a slightly different texture.
• Chili crisp or a drizzle of sriracha can add a spicy kick to the soup.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat to avoid overcooking the potstickers. If the broth has thickened, add a splash of water or broth when reheating. Potstickers are best enjoyed fresh but will retain their flavor well for a day or two.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potstickers instead of frozen?

Yes, fresh potstickers will work well and usually cook faster. Just reduce the cooking time by about half to avoid overcooking.

Can I make this soup vegan?

Absolutely! Use vegetable broth and ensure your potstickers contain no animal products. Double-check the soy sauce and other toppings to keep everything vegan-friendly.

Potsticker Soup Recipe

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★★★★★

4.6 from 77 reviews

A comforting and flavorful potsticker soup featuring sautéed shiitake mushrooms, fresh ginger and garlic, tender baby bok choy, and savory vegetable broth, all combined with perfectly cooked frozen potstickers. This easy-to-make soup is enhanced with toasted sesame oil and garnished with scallions and optional toppings for a deliciously warming meal.

• Author: rami
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Sauté Base

• 2 tablespoons olive oil, divided
• 8 ounces shiitake mushrooms, thinly sliced
• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic, pressed or minced

Soup

• 6 cups vegetable broth
• 2 tablespoons soy sauce
• 16 to 20 ounces frozen potstickers
• 3 baby bok choy, ends trimmed off and leaves separated
• 5 scallions, thinly sliced and divided
• 2 teaspoons toasted sesame oil
• Freshly-ground black pepper

Optional Toppings

• Chili crisp
• Toasted sesame seeds
• Furikake seasoning
• Fried garlic

Instructions

1. Sauté the Mushrooms: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the thinly sliced shiitake mushrooms and sauté, stirring occasionally, until they are browned and fragrant.
2. Add Aromatics: Stir in the remaining 1 tablespoon of olive oil, garlic, and fresh grated ginger. Continue to sauté for another 1-2 minutes until the mixture is aromatic and slightly softened.
3. Add Broth and Soy Sauce: Pour in the vegetable broth and soy sauce. Stir well to combine all ingredients and bring the broth to a rolling boil over medium-high heat.
4. Cook Potstickers and Vegetables: Add the frozen potstickers, half of the sliced scallions, and separated bok choy leaves to the boiling broth. Stir gently to distribute evenly. Cook for 3-4 minutes or until the potstickers are cooked through and the bok choy is tender but crisp.
5. Finish Soup: Stir in the toasted sesame oil and season with freshly ground black pepper to taste. Adjust seasoning further with additional soy sauce or pepper if desired.
6. Serve: Ladle the soup into bowls and garnish generously with the remaining scallions and your choice of optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for extra flavor and texture.

Notes

• If you prefer meat potstickers, feel free to substitute the frozen ones used in this recipe.
• For a spicier broth, add chili flakes or a drizzle of chili oil during cooking or as a topping.
• Fresh ginger and garlic provide the best flavor, but ground ginger and garlic powder can be used in a pinch.
• Adjust soy sauce quantity depending on your preferred saltiness level and whether the broth is low sodium.
• Feel free to add other greens like spinach or napa cabbage as alternatives to bok choy.

Keywords: potsticker soup, vegetarian soup, Asian soup, shiitake mushrooms, bok choy, easy soup recipe, stovetop soup