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Potsticker Soup with Mushrooms & Bok Choy

A quick, comforting, and savory Asian-inspired soup featuring tender frozen potstickers, fresh mushrooms, and crisp bok choy in a rich garlic and ginger broth.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Dinner, Main Course, Soup
Cuisine: American, Asian
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 package frozen potstickers pork, chicken, or vegetable
  • 4 cups chicken or vegetable broth
  • 1 cup sliced mushrooms button, cremini, or shiitake
  • 2 cups bok choy chopped
Aromatics & Seasonings
  • 2 cloves garlic minced
  • 1 inch piece ginger grated
  • 2 green onions sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil toasted

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife
  • Ladle

Method
 

  1. Prep all ingredients: mince garlic, grate ginger, slice mushrooms, chop bok choy, and slice green onions.
  2. In a large pot over medium heat, gently sauté the minced garlic, grated ginger, and the white parts of the green onions for 1-2 minutes until fragrant.
  3. Pour in the chicken or vegetable broth and soy sauce. Bring the mixture to a boil.
  4. Add the sliced mushrooms and the frozen potstickers to the boiling broth.
  5. Let simmer for 4 to 6 minutes until the potstickers are tender and cooked through.
  6. Stir in the chopped bok choy and cook for an additional 1-2 minutes until wilted but still slightly crunchy.
  7. Remove from heat, stir in the sesame oil, and garnish with the remaining green onions. Serve hot.

Notes

If storing leftovers, keep the dumplings in a separate container from the broth so they don't get soggy.