Potsticker Soup With Mushrooms & Bok Choy Recipe
This comforting potsticker soup with mushrooms and bok choy is a savory, umami-rich dish perfect for a quick weeknight meal. Made with dumplings, tender bok choy, and hearty mushrooms in a flavorful broth, this easy soup is both satisfying and delicious.
- 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
- 8–10 frozen potstickers (pork, chicken, or vegetable)
- 4 cups chicken or vegetable broth
- 2 cups water
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon ginger, grated
- 2 cloves garlic, minced
- 1 cup mushrooms, sliced (shiitake or cremini)
- 2 cups baby bok choy, chopped
- 2 green onions, sliced
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
Instructions
- In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sauté for 1 minute until fragrant.
- Add mushrooms and cook for 3–4 minutes until softened.
- Pour in broth, water, and soy sauce. Bring to a simmer.
- Add frozen potstickers and cook according to package instructions (usually 5–7 minutes).
- Stir in bok choy and red pepper flakes. Cook for another 2 minutes until bok choy is tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with green onions.
Notes
- Use vegetable broth and plant-based dumplings for a vegetarian version.
- Adjust spice level with more or less red pepper flakes.
- Add a splash of rice vinegar or chili oil for extra flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 900mg