Why You’ll Love This Recipe
The combination of flavors and textures in this soup is simply irresistible. The rich broth is infused with garlic, ginger, and soy sauce, creating a savory base that enhances the delicate potstickers. The mushrooms and bok choy bring a light crunch and earthiness to every bite. It's an easy, quick dish to prepare and is great for busy weeknights or when you're craving something warm and satisfying.
Ingredients
- 1 package of frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Prepare the Broth:
In a large pot, heat the chicken or vegetable broth over medium heat. Add the garlic, grated ginger, and soy sauce to the pot. Let it simmer for 5 minutes to infuse the flavors. -
Cook the Mushrooms:
Add the sliced mushrooms to the simmering broth. Cook for 3–5 minutes, or until they start to soften. -
Add Potstickers:
Gently drop the frozen potstickers into the broth and let them cook for 5-7 minutes, or until they are heated through. -
Add Bok Choy:
Add the chopped bok choy to the pot and simmer for an additional 2–3 minutes, until the bok choy is tender. -
Garnish and Serve:
Ladle the soup into bowls and garnish with the sliced green onions. Serve hot!
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
Variations
- Spicy: Add a teaspoon of chili paste or a few red pepper flakes to the broth for a spicy kick.
- Vegan/Vegetarian: Use vegetable broth and check the ingredients of the potstickers to ensure they are plant-based.
- Extra Veggies: You can add other vegetables like carrots or spinach for more color and nutrition.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Reheating: Reheat on the stove over medium heat until warmed through. You may need to add a little extra broth to adjust the consistency.
FAQs
1. Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers can be used, though they may require slightly less cooking time.
2. Can I substitute bok choy with another leafy green?
Yes, you can substitute bok choy with spinach, kale, or napa cabbage.
3. What kind of broth works best for this recipe?
Both chicken and vegetable broths work well for this recipe. Choose based on your dietary preference.
4. How do I keep the potstickers from sticking together in the soup?
Ensure the potstickers are fully submerged in the broth while cooking and give them a gentle stir occasionally to prevent sticking.
5. Can I freeze this soup?
The soup is best fresh, but you can freeze the broth and potstickers separately for later use.
6. Can I use dried mushrooms instead of fresh?
Yes, you can use dried mushrooms. Be sure to soak them in warm water before adding them to the soup.
7. How do I make the broth richer in flavor?
To make the broth richer, consider adding a dash of sesame oil or a splash of fish sauce for added depth.
8. Can I make this soup in advance?
While best fresh, you can prepare the broth and vegetables in advance and add the potstickers just before serving.
9. How do I know when the potstickers are cooked?
Potstickers are cooked when they are tender and heated through, typically within 5-7 minutes in simmering broth.
10. What can I serve with this soup?
This soup is delicious on its own, but you can serve it with a side of steamed rice or a light salad for a complete meal.
Conclusion
Potsticker Soup with Mushrooms & Bok Choy is a simple yet flavorful dish that offers a perfect balance of warmth, nutrition, and comfort. It’s easy to prepare, customizable to your preferences, and guaranteed to satisfy your cravings for something hearty and delicious. Whether you're enjoying it on a cold evening or as a quick weeknight dinner, this soup will quickly become a favorite in your recipe rotation.
Potsticker Soup with Mushrooms & Bok Choy
This Potsticker Soup with Mushrooms & Bok Choy is a comforting, flavorful dish that combines savory potstickers, earthy mushrooms, and tender bok choy in a delicious broth. Infused with garlic, ginger, and soy sauce, this soup is the perfect quick meal for busy nights, delivering a balance of flavors and textures in every bowl. Enjoy a warm, hearty dish that's customizable and easy to make!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-inspired
- Diet: Vegetarian
Ingredients
- 1 package of frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
Instructions
- Prepare the Broth: Heat the broth over medium heat in a large pot. Add garlic, grated ginger, and soy sauce. Simmer for 5 minutes to infuse flavors.
- Cook the Mushrooms: Add sliced mushrooms to the broth and cook for 3-5 minutes until soft.
- Add Potstickers: Gently drop frozen potstickers into the broth. Cook for 5-7 minutes, or until heated through.
- Add Bok Choy: Stir in the chopped bok choy and simmer for 2-3 minutes, until tender.
- Garnish & Serve: Ladle the soup into bowls and garnish with sliced green onions. Serve hot!
Notes
- For a spicy kick, add chili paste or red pepper flakes.
- Use vegetable broth and plant-based potstickers for a vegan/vegetarian option.
- Add extra veggies like carrots or spinach for more nutrition.
- Store leftovers in an airtight container in the fridge for up to 2-3 days. Reheat on the stove, adding more broth if needed.
- Freeze the broth and potstickers separately for later use.
