POTSTICKER SOUP WITH MUSHROOMS & BOK CHOY

Name: POTSTICKER SOUP WITH MUSHROOMS & BOK CHOY
Prep time: 20 min
Cook time: 30 min
Yield: 6 people
Ingredients: 1 tablespoon olive oil; 8 ounces cremini mushrooms, sliced; 2 cloves garlic, minced; 1 inch ginger, grated; 6 cups chicken broth or vegetable broth; 2 tablespoons soy sauce (low sodium recommended); 1 teaspoon sesame oil; 1 tablespoon rice vinegar; ½ teaspoon red pepper flakes (optional, for heat); 1 package (about 1 pound) frozen potstickers (pork, chicken, vegetable, or a mix); 1 head bok choy, chopped; 2 green onions, thinly sliced; Optional garnishes: fresh cilantro, sesame seeds

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Prep Time
20 mins
Cook Time
20 mins
Servings
6 people
Calories
350 kcal
Course
Soup
Cuisine
Asian

POTSTICKER SOUP WITH MUSHROOMS & BOK CHOY

Iris Warren

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This Potsticker Soup with Mushrooms & Bok Choy is a warm and satisfying meal. It's packed with flavor and comes together quickly, making it perfect for a weeknight dinner.

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Ingredients

Servings

1 tablespoon olive oil
8 ounces cremini mushrooms, sliced
2 cloves garlic, minced
1 inch ginger, grated
6 cups chicken broth or vegetable broth
2 tablespoons soy sauce (low sodium recommended)
1 teaspoon sesame oil
1 tablespoon rice vinegar
½ teaspoon red pepper flakes (optional, for heat)
1 package (about 1 pound) frozen potstickers (pork, chicken, vegetable, or a mix)
1 head bok choy, chopped
2 green onions, thinly sliced
Optional garnishes: fresh cilantro, sesame seeds

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Instructions

Sauté mushrooms: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and browned.
Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute more, until fragrant.
Add broth and seasonings: Pour in the chicken broth (or vegetable broth), soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Bring to a boil, then reduce heat to low and simmer for 10 minutes.
Add potstickers: Add the frozen potstickers to the soup. Cook according to the package directions, usually about 5-7 minutes, or until they are heated through.
Add bok choy: Stir in the chopped bok choy. Cook for 2-3 minutes, or until the bok choy is wilted but still slightly crisp.
Garnish and serve: Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and sesame seeds, if desired. Serve hot.

Notes

Potstickers: You can use any type of potsticker you like. Vegetable potstickers make this a vegetarian meal.
Mushrooms: You can use other types of mushrooms, such as shiitake or oyster mushrooms.
Bok Choy: You can substitute other leafy greens, such as spinach or napa cabbage, for bok choy.
Spice Level: Adjust the amount of red pepper flakes to your liking.
Make-Ahead: The broth base can be made ahead of time and stored in the refrigerator for up to 3 days. Add the potstickers and bok choy just before serving.