Here’s a flavorful and comforting Potsticker Soup recipe with an Asian-inspired broth, mushrooms, and bok choy—perfect for a quick weeknight meal or a cozy lunch.
🥟 Potsticker Soup: Asian-Inspired Broth with Mushrooms & Bok Choy
🕒 Ready in: 25–30 minutes
🍲 Serves: 4
Ingredients
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1 tbsp sesame oil (or neutral oil)
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3 cloves garlic, minced
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1 tbsp fresh ginger, minced or grated
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4 cups low-sodium chicken or vegetable broth
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1 tbsp soy sauce (plus more to taste)
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1 tbsp rice vinegar
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1 tsp toasted sesame oil (optional, for finish)
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1/2 tsp chili garlic sauce or Sriracha (optional for heat)
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8–10 fresh or frozen potstickers (pork, chicken, or veggie)
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1 cup mushrooms, thinly sliced (shiitake, cremini, or button)
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2–3 cups baby bok choy, chopped
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2 green onions, sliced
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Fresh cilantro or Thai basil (optional garnish)
Instructions
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Sauté aromatics:
In a large pot, heat sesame oil over medium heat. Add garlic and ginger, and sauté for about 1–2 minutes until fragrant. -
Build the broth:
Add broth, soy sauce, rice vinegar, and chili sauce (if using). Bring to a simmer. -
Add vegetables:
Stir in mushrooms and cook for 3–4 minutes until slightly softened. -
Simmer potstickers:
Gently add potstickers to the simmering broth. Cook according to package directions (usually 4–6 minutes for fresh/frozen). Stir occasionally to prevent sticking. -
Add bok choy:
In the last 2 minutes of cooking, stir in the bok choy until wilted and tender. -
Finish and serve:
Taste the broth and adjust seasoning with more soy sauce if needed. Drizzle with toasted sesame oil, top with green onions, and garnish with cilantro or basil if desired.
Tips & Variations
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Noodles: Add ramen or rice noodles for a heartier soup.
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Protein Boost: Add shredded chicken, tofu cubes, or a poached egg.
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Gluten-Free: Use tamari instead of soy sauce and ensure your potstickers are gluten-free.
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