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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
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