Easy Potsticker Soup
A comforting soup made with tender potstickers, earthy mushrooms, and fresh bok choy, offering a warm and flavorful dish perfect for chilly evenings.
Ingredients
Soup base
- 2 tbsp olive oil Rich and smooth for the soup base.
- 8 oz shiitake mushrooms, sliced Earthy and meaty, adds depth to the broth.
- 2 tbsp fresh ginger, grated Adds warmth and invigorates the palate.
- 4 cloves garlic, minced Elevates the dish with savory goodness.
- 6 cups vegetable broth The heart of the soup.
- 2 tbsp soy sauce Adds balance and umami flavors.
Main ingredients
- 16-20 oz frozen potstickers Adds texture and fullness to the soup.
- 5 scallions, sliced Adds freshness and a pop of color.
- 3 baby bok choy, separated Brings crunchy freshness.
- 2 tsp sesame oil Rounds off the flavors.
- Black pepper to taste Adds mild heat.
Instructions
Preparation
- In a large pot, warm the olive oil over medium-high heat until it shimmers.
- Add the sliced shiitake mushrooms and cook for about 3-4 minutes until golden brown.
- Stir in the grated ginger and minced garlic, cooking for an additional 30 seconds until fragrant.
- Pour in the vegetable broth and soy sauce, stirring to combine, then bring to a gentle boil.
Cooking
- Gently drop the frozen potstickers into the bubbling broth and cook for 5-6 minutes.
- Toss in the separated baby bok choy and let them cook for 2-3 minutes until tender.
- Remove the pot from heat and stir in the sliced scallions and sesame oil. Season with black pepper to taste.
- Ladle the soup into bowls and serve hot.
Notes
For a more robust flavor, let the ingredients simmer longer. Store leftovers in the refrigerator for 3-4 days.