Potsticker Soup with Mushrooms & Bok Choy

Why You’ll Love This Recipe

I love how this soup delivers deep, savory flavor in a short amount of time.

I enjoy the mix of textures from soft potstickers, tender mushrooms, and crisp bok choy.

I also appreciate how customizable it is depending on the ingredients I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

12–15 frozen vegetable or chicken potstickers
1 tablespoon sesame oil (or olive oil)
1 medium onion, sliced
3 cloves garlic, minced
1-inch fresh ginger, grated
4 cups vegetable or chicken broth
1 tablespoon soy sauce (or tamari)
1 tablespoon rice vinegar
1 tablespoon miso paste (optional)
1 cup sliced mushrooms (shiitake, button, or cremini)
2 cups bok choy, chopped
2 tablespoons scallions, chopped
1 teaspoon sesame seeds (optional)

Directions

I heat sesame oil in a large pot and sauté the sliced onion until softened.

I add the garlic and ginger, cooking until fragrant.

I pour in the broth, then stir in soy sauce, rice vinegar, and miso paste if I am using it.

I bring the mixture to a gentle simmer.

I add the frozen potstickers and let them cook until tender and heated through.

I stir in the mushrooms and bok choy and continue simmering until the vegetables are tender.

I taste the soup and adjust the seasoning if needed.

I ladle the soup into bowls and garnish with scallions and sesame seeds.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

I like using shrimp or chicken potstickers for different flavors.

I sometimes add noodles or rice to make the soup more filling.

I can include extra vegetables like carrots or baby corn.

For spice, I add chili oil or fresh sliced chilies.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 3 days.

I reheat it gently on the stove until warmed through.

If the broth reduces, I add a little extra broth or water when reheating.

FAQs

Can I use homemade potstickers?

Yes, I can use homemade or store-bought potstickers depending on what I have.

What can I substitute for bok choy?

I use spinach, napa cabbage, or kale as alternatives.

Can I make this soup vegetarian?

Yes, I use vegetable broth and vegetable potstickers.

How do I make the broth richer?

I add miso paste or a splash of soy sauce for more depth.

Can I freeze this soup?

I prefer freezing the broth separately and adding fresh potstickers when reheating.

Conclusion

Potsticker Soup with Mushrooms & Bok Choy is a quick, flavorful meal that brings warmth and comfort in every bowl. I like making it when I want something cozy, satisfying, and easy to prepare without sacrificing flavor.