Potsticker Soup with Mushrooms & Bok Choy
Creamy, comforting, and packed with savory pockets of joy, this Potsticker Soup with Mushrooms & Bok Choy is the perfect weeknight meal.
Servings: 4 servings
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
Ingredients
- 1 package Frozen potstickers Any filling you prefer, keep frozen until ready to use.
- 4 cups Chicken or vegetable broth Low-sodium preferred.
- 1 cup Sliced mushrooms Shiitake or cremini, rinsed and sliced thinly.
- 2 cups Bok choy Chopped into bite-size pieces.
- 2 cloves Garlic Minced finely.
- 1 inch Ginger Grated or finely minced.
- 1 tablespoon Soy sauce Optional, to taste.
- 1 teaspoon Sesame oil Optional, for finishing.
- 2 green onions Thinly sliced Optional, for garnish.
- Fresh cracked black pepper To taste.
Instructions
- Prepare ingredients: slice the mushrooms, chop the bok choy, mince the garlic, and grate the ginger so everything is ready to go before you heat the pot.
- In a large pot, bring the 4 cups of chicken or vegetable broth to a gentle simmer over medium heat.
- Add the sliced mushrooms, minced garlic, and grated ginger to the simmering broth. Stir and cook for about 5 minutes until the mushrooms soften.
- Taste the broth and add 1 tablespoon soy sauce if you’d like more depth and saltiness. Adjust to your preference.
- Add the chopped bok choy and frozen potstickers to the pot. Gently stir to avoid tearing the potstickers.
- Let the soup simmer for about 6–8 minutes, or follow the package timing until potstickers are heated through and the bok choy is tender but still bright green.
- Turn off the heat and stir in 1 teaspoon sesame oil for a toasty finish, if using. Season with fresh cracked black pepper and additional soy sauce if needed.
- Ladle into bowls and garnish with sliced green onions. Serve hot and enjoy immediately.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, remove potstickers to a shallow container so they cool quickly.