Potsticker Soup Recipe

If you’re anything like me, you know the joy of a bowl that’s comforting, flavorful, and just a little bit fancy without being fussy — that’s exactly what this Potsticker Soup Recipe delivers. It’s one of those recipes I turn to when I want something cozy but also a bit special, perfect for chilly evenings or when you need a little soul-soothing food. With tender potstickers swimming in a fragrant broth dotted with mushrooms and fresh greens, it’s a quick way to impress yourself and anyone lucky enough to share your kitchen table.

What makes this Potsticker Soup Recipe truly worth trying is how easily it comes together with a handful of simple ingredients that pack a ton of flavor. And trust me, once you’ve made it a couple of times, you’ll start improvising your own versions — it’s that forgiving and flexible. Plus, if you buy those frozen potstickers, you’re only minutes away from a homemade bowl of goodness that feels like a treat rather than a chore.

Ingredients You’ll Need

This Potsticker Soup Recipe uses ingredients that harmonize to create a fragrant, layered broth with satisfying textures. Keep an eye out for fresh shiitake mushrooms and crisp baby bok choy to elevate the dish — and choosing quality vegetable broth will really boost your soup’s depth.

• Olive oil: I like dividing it so you can develop flavor at multiple stages without overloading the soup.
• Shiitake mushrooms: Their meaty texture really mimics some of the rich umami flavors you want in the broth.
• Fresh ginger: This adds a bright, warming note — never skip fresh for this recipe!
• Garlic: Adds depth and that familiar, comforting aroma.
• Vegetable broth: Use a good quality one — homemade or store-bought — it’s the base of everything here.
• Soy sauce: Provides that salty, savory kick.
• Frozen potstickers: The star! Pick your favorite frozen variety; pork, chicken, or veggie all work well.
• Scallions: Split between the broth and garnish for freshness and crunch.
• Baby bok choy: Adds a lovely crunch and vibrant green color.
• Toasted sesame oil: Just a little drizzle elevates the whole bowl with nutty richness.
• Freshly-ground black pepper: For seasoning adjust to your personal taste.
• Optional toppings: Chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic can add extra excitement.

Variations

One of my favorite things about this Potsticker Soup Recipe is how easy it is to make your own. I often experiment with what greens or garnishes I add, so don’t hesitate to personalize it based on what you have in the fridge or what you’re craving.

• Protein swap: I’ve made this with shrimp potstickers or vegetable-filled ones when I wanted a lighter option — each time it worked beautifully.
• Greens: Sometimes I swap bok choy for spinach or napa cabbage, especially when bok choy isn’t in season.
• Spice it up: Adding a spoonful of chili crisp or a dash of sriracha into the broth gives it a nice kick when I’m in the mood for something bold.
• Broth upgrades: For a richer broth, I’ve stirred in a bit of miso paste or even a splash of white wine for depth.

How to Make Potsticker Soup Recipe

Step 1: Build the Flavor Base

Start by heating half of your olive oil in a large pot over medium-high heat. Toss in the thinly sliced shiitake mushrooms and sauté until they soften and start to brown, about 5 minutes. This step adds an earthiness that really deepens the broth. Next, add freshly grated ginger and minced garlic, stirring constantly until fragrant — just about 1 minute. Don’t let them burn; you want that aroma to fill your kitchen.

Step 2: Make the Broth and Cook Potstickers

Pour in your vegetable broth and add soy sauce, bringing everything to a gentle boil. Once boiling, carefully add the frozen potstickers. I usually let them cook for about 6-8 minutes — keep an eye on the potstickers; they’re done when they float to the top and the wrapper is tender but not mushy.

Step 3: Add the Greens and Finish

Right before serving, add the baby bok choy leaves and most of the sliced scallions into the broth, letting them wilt gently for a couple of minutes. Finally, stir in toasted sesame oil and season with freshly-ground black pepper to taste. I always taste at this point and add a little more soy sauce or pepper if it needs a little extra punch.

How to Serve Potsticker Soup Recipe

Garnishes

I love tossing on extra scallions for freshness and a sprinkle of toasted sesame seeds for crunch. When I want an extra pop of flavor, adding chili crisp or furikake seasoning really takes this soup to the next level — plus, fried garlic bits add a wonderful crunch and texture contrast that everyone asks for. Feel free to pile on whatever toppings make your taste buds happiest.

Side Dishes

This soup is pretty satisfying on its own, but I’ve paired it with simple sides like steamed jasmine rice or a light Asian cucumber salad when I want a more complete meal. Also, a crisp vegetable spring roll really complements the softness of the potstickers and warms everyone up.

Creative Ways to Present

For a dinner party, I’ve served this Potsticker Soup Recipe in small Asian-style lacquer bowls garnished with edible flowers and microgreens for a bit of a wow factor. You could also serve the soup and potstickers separately for a deconstructed, interactive experience that invites everyone to build their perfect bowl.

Make Ahead and Storage

Storing Leftovers

I usually store leftover soup in an airtight container in the fridge for up to 3 days. To keep the potstickers from drying out, I make sure they’re fully submerged in the broth. Reheat gently on the stove to avoid overcooking the potstickers and greens.

Freezing

I’ve frozen the broth separately without the potstickers—which tend to lose their texture— and then added freshly cooked potstickers when reheating. This way, the soup tastes fresh and the potstickers stay nice and tender.

Reheating

Reheat the soup gently on low-medium heat, stirring occasionally. If the bok choy or scallions look a little wilted after reheating, just add some fresh scallions or a splash of sesame oil right before serving to brighten things up.

FAQs

Final Thoughts

This Potsticker Soup Recipe holds a special place in my kitchen rotation because it’s both cozy and surprisingly elegant, and it reminds me of those simple, comforting meals shared with good friends. I hope you’ll find it just as satisfying and easy to make as I do — it’s the kind of soup that warms your heart and fills your belly with minimal fuss. Give it a try next time you want something quick but truly delicious; it might just become your new weeknight favorite!

Potsticker Soup Recipe

★★★★★ 4.7 from 82 reviews

• Author: Touba
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

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Description

This comforting Potsticker Soup combines tender frozen potstickers with a flavorful broth infused with shiitake mushrooms, fresh ginger, garlic, and bok choy. Enhanced by soy sauce and toasted sesame oil, it’s a quick and satisfying meal perfect for any day of the week.

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Ingredients

Scale 1x2x3x

Soup 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
• 6 cups vegetable broth
• 2 tablespoons soy sauce

Potstickers

• 16 to 20 ounces frozen potstickers

Vegetables and Garnishes

• 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, to taste
• Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

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Instructions

1. Heat the oil: In a large pot or Dutch oven, warm 1 tablespoon of olive oil over medium heat to prepare for sautéing the aromatics.
2. Sauté mushrooms, ginger, and garlic: Add the sliced shiitake mushrooms, grated ginger, and minced garlic to the pot. Cook for about 4-5 minutes, stirring occasionally, until the mushrooms are softened and fragrant.
3. Add broth and soy sauce: Pour in the 6 cups of vegetable broth and 2 tablespoons of soy sauce. Stir well and bring the soup to a gentle boil over medium-high heat.
4. Cook potstickers: Add the frozen potstickers directly into the boiling broth. Reduce the heat to medium and cook for 8-10 minutes, or until the potstickers float and are fully heated through, indicating they are cooked.
5. Add bok choy and scallions: Add the bok choy leaves and half of the sliced scallions to the soup. Simmer for an additional 3-4 minutes until the bok choy is tender but still vibrant.
6. Finish with sesame oil and seasoning: Remove the pot from heat, drizzle the toasted sesame oil into the soup, and season with freshly ground black pepper to taste. Stir gently to combine all flavors.
7. Serve and garnish: Ladle the soup into bowls. Sprinkle the remaining scallions on top along with any optional toppings like chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for added flavor and texture.

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Notes

• You can substitute fresh potstickers if preferred, adjusting cook time accordingly.
• For a spicier kick, add chili crisp or fresh chili slices.
• This soup is vegetarian but can be adapted to vegan by confirming the potstickers contain no eggs.
• Adjust soy sauce quantity to control saltiness based on your broth base.
• Use low-sodium vegetable broth to reduce sodium content.

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