I absolutely love cozy soups, and this Potsticker Soup With Mushrooms and Bok Choy is one of my favorites. It’s warm, comforting, and perfect for a quick lunch or a relaxing dinner after a long day.
The tender potstickers, earthy mushrooms, and crisp bok choy come together in a flavorful broth that feels both light and satisfying. I often enjoy this soup when I need something nourishing but easy to prepare.
I love how it’s simple to make yet looks and tastes special. Every spoonful feels like a little treat, and it’s great for sharing with family or enjoying on your own.
Here’s a quick overview of the recipe:
| Servings | Calories | Protein | Carbs | Fat | Gluten Free | Vegan |
|---|---|---|---|---|---|---|
| 4 | 220 | 10g | 30g | 8g | No | No |
Why You’ll Love this Recipe
There are so many reasons to fall in love with this Potsticker Soup. It’s comforting and warming, perfect for chilly evenings or a quick weeknight dinner.
The flavors are rich and well-balanced, combining savory potstickers, earthy mushrooms, and fresh, crisp bok choy. It’s also easy to customize with extra veggies or protein to suit your taste.
I love that it cooks quickly without any complicated steps. The vibrant greens and perfectly cooked potstickers make it as beautiful as it is delicious.
It’s light yet satisfying, making it a filling option without feeling heavy. And it’s a recipe that works for solo meals or feeding a small crowd effortlessly.
Ingredients to Make Potsticker Soup With Mushrooms and Bok Choy
Before starting, let’s look at the ingredients you’ll need. Using fresh, quality ingredients makes the soup taste amazing and keeps it wholesome.
- Potstickers (8–10 pieces): I like using store-bought or homemade dumplings filled with pork or chicken. They add heartiness to the soup and stay tender in the broth.
- Bok Choy (2 cups, chopped): This leafy green brings freshness and a subtle crunch to the soup. It balances the richness of the broth and potstickers perfectly.
- Mushrooms (1 cup, sliced): I prefer shiitake or cremini mushrooms for their deep, earthy flavor. They release umami into the soup and make it taste rich.
- Vegetable or Chicken Broth (4 cups): The base of the soup, using a good-quality stock ensures maximum flavor. I usually taste and season it before adding other ingredients.
- Garlic (2 cloves, minced): Garlic adds depth and a subtle pungency to the broth. Sautéing it first helps bring out its flavor.
- Ginger (1-inch piece, grated): Fresh ginger adds warmth and an aromatic note. It pairs beautifully with the mushrooms and potstickers.
- Soy Sauce (2 tbsp): Provides saltiness and umami, enhancing the broth’s flavor. Low-sodium soy sauce works well to avoid over-salting.
- Sesame Oil (1 tsp): Added at the end, it gives a nutty aroma and richness. A little goes a long way in finishing the soup.
- Green Onions (2, chopped): They bring a fresh, mild onion flavor and a pop of color to the finished soup.
- Salt and Pepper (to taste): Adjust according to your preference to enhance all the flavors in the soup.
Steps to Make Potsticker Soup With Mushrooms and Bok Choy
Making this soup is simple if you follow each step carefully. Taking it slow ensures that every ingredient cooks perfectly.
Step 1: Prepare the Aromatics
Heat a little oil in a pot over medium heat. Add the minced garlic and grated ginger, sautéing for 1–2 minutes until fragrant.
This step infuses the oil with flavor, which becomes the base for the soup. Make sure not to burn them, or it will taste bitter.
Step 2: Add the Broth
Pour in the vegetable or chicken broth and bring it to a gentle boil. This allows the aromatics to blend and creates a flavorful base for the soup.
Taste the broth and add soy sauce, salt, or pepper as needed. Adjusting early ensures the soup is perfectly seasoned.
Step 3: Cook the Potstickers
Once the broth is simmering, gently add the potstickers. Cook them for 5–7 minutes until they float and are fully cooked.
Stir occasionally to prevent sticking and keep them tender. Avoid adding them too early to maintain their texture.
Step 4: Add Mushrooms and Bok Choy
Add the sliced mushrooms and chopped bok choy to the pot. Mushrooms soften and release umami while bok choy stays slightly crisp.
Cook for 3–4 minutes until the vegetables are tender yet vibrant. This ensures the soup has texture and freshness.
Step 5: Finish with Flavor
Drizzle sesame oil and sprinkle chopped green onions over the top. This final touch adds aroma and freshness to the soup.
Give the soup one last stir, taste, and adjust seasoning if needed. Then serve hot, enjoying the beautiful and comforting flavors.
Serving Suggestions
Potsticker Soup With Mushrooms and Bok Choy is delicious on its own, but there are many ways to enjoy it. I like to serve it with a side of steamed jasmine rice for a more filling meal.
It also pairs beautifully with a light salad or pickled vegetables to add a fresh, tangy contrast. Sometimes I drizzle a little extra soy sauce or chili oil on top for an extra flavor boost.
For a cozy dinner, I enjoy serving it in large bowls with a sprinkle of sesame seeds and green onions. The visual appeal makes the meal more inviting and appetizing.
This soup is also great for casual lunches, and I often pack leftovers in small containers for a quick, wholesome meal. Eating it warm brings out the best flavors every time.
Meal Prep Tips: Can We Make Potsticker Soup With Mushrooms and Bok Choy in Advance?
Yes, you can prepare parts of this soup ahead of time to make cooking faster. I usually chop the vegetables and slice mushrooms a day ahead and store them in airtight containers in the fridge.
You can also prepare the broth in advance, letting it simmer with garlic and ginger for a deeper flavor. Refrigerate it, and when ready, simply add fresh potstickers and vegetables to finish the soup.
I recommend cooking potstickers fresh rather than freezing cooked ones, as they can become soggy. Preparing everything else ahead saves time while ensuring the soup tastes freshly made.
If you want to make it fully in advance, assemble all ingredients except potstickers in a large container. When ready to eat, bring the broth to a boil and cook potstickers fresh before serving.
Cooking Tips
To make the perfect Potsticker Soup, always use fresh ingredients. I find that fresh bok choy and mushrooms provide the best texture and flavor, making the soup more vibrant.
Cook potstickers gently to prevent them from tearing or becoming mushy. Adding them to a simmering broth rather than a rolling boil helps maintain their shape.
Taste the broth frequently and adjust seasoning gradually. Soy sauce, salt, and pepper can be balanced according to personal preference to make the flavors just right.
For an extra touch, I sometimes add a few drops of toasted sesame oil at the very end. It gives a nutty aroma that enhances the overall taste of the soup.
Variations of Potsticker Soup With Mushrooms and Bok Choy
This soup is versatile and can be customized in many ways. I often swap out mushrooms for shiitake, button, or even oyster mushrooms depending on what I have on hand.
You can use chicken, pork, or vegetable potstickers to suit your dietary preference. Each option brings a slightly different flavor while keeping the soup comforting and hearty.
Adding extra vegetables like carrots, snap peas, or baby corn gives the soup more color and nutrition. I like to include whatever is fresh and available in my fridge.
For a spicy version, I sometimes add a little chili paste or Sriracha to the broth. It gives a warm kick without overpowering the delicate flavors of the potstickers and greens.
Storage Instructions
This soup stores well in the refrigerator for up to three days. I like to keep the potstickers separate if possible to prevent them from becoming too soft.
Store the broth, vegetables, and potstickers in airtight containers. Reheat gently on the stove or in the microwave until warm and ready to serve.
If you have leftovers with potstickers already in the soup, consume them within one to two days. Potstickers can absorb too much liquid over time and lose their texture.
Freezing is possible for the broth and vegetables, but I recommend cooking potstickers fresh for the best results. This way, the soup maintains its taste and texture when served later.
Can We Reheat Potsticker Soup With Mushrooms and Bok Choy
Reheating this soup is easy and keeps it delicious if done carefully. I gently warm it on the stove over low to medium heat to prevent the potstickers from breaking apart.
Avoid using high heat or microwaving too aggressively, as the potstickers can become rubbery. Stir occasionally and heat just until the soup is steaming and ready to eat.
Adding a splash of broth or water while reheating can restore some of the soup’s original texture. This keeps the vegetables crisp and the broth flavorful.
I also like to refresh the green onions and drizzle a little sesame oil on top after reheating. It brings back the fresh aroma and makes it taste like it was freshly made.
Recipe FAQs
Can I use frozen potstickers for this soup?
Yes, frozen potstickers work perfectly. Just add a few extra minutes to the cooking time to ensure they are fully heated through.
Is this soup gluten-free?
It depends on the potstickers and soy sauce you use. You can opt for gluten-free potstickers and tamari to make it safe for gluten-sensitive diets.
Can I make it vegan?
Absolutely. Use vegetable broth and vegetable-based potstickers. Mushrooms and bok choy provide enough flavor and texture to keep it hearty.
Can I add noodles to this soup?
Yes, adding rice noodles or egg noodles makes the soup more filling. I like to cook them separately and add just before serving to avoid sogginess.
How do I prevent potstickers from sticking together?
Gently stir them in the broth and avoid overcrowding the pot. Cook in batches if necessary to maintain their shape and texture.
Can I make this soup spicy?
Definitely. Add chili paste, Sriracha, or sliced fresh chili to taste. The spice pairs wonderfully with the earthy mushrooms and delicate broth.
Conclusion
Potsticker Soup With Mushrooms and Bok Choy is a comforting and flavorful dish that is simple to make. The combination of tender potstickers, earthy mushrooms, and fresh bok choy makes every bite satisfying and nourishing.
It’s perfect for cozy dinners, light lunches, or even when you want to impress guests with minimal effort. With a few simple ingredients, easy steps, and some thoughtful preparation, you can enjoy this soup any day of the week.
The beauty of this recipe is its versatility, allowing you to adjust vegetables, proteins, or spices to suit your taste. Whether served hot from the stove or reheated as leftovers, it’s a dish that always brings warmth and satisfaction.
I hope you enjoy making this soup as much as I do, and that it becomes a favorite in your home too. Every spoonful is a comforting hug, a little moment of joy, and a delicious reminder of why simple homemade soups are the best.
