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Hearty Potsticker Soup with Mushrooms and Bok Choy That Wows Taste Buds

Hearty potsticker soup with mushrooms and bok choy close-up textures
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Warm, savory, and delightfully easy to prepare, this Hearty Potsticker Soup with Mushrooms and Bok Choy is your answer to chilly weeknights. Packed with frozen potstickers, fresh mushrooms, and crisp bok choy, it's the kind of nourishing soup that feels like a hug in a bowl.

Ingredients

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  • 1 package (16 oz) frozen potstickers (pork, chicken, or vegetable)
  • 8 cups chicken or vegetable broth (low sodium preferred)
  • 2 tablespoons sesame oil, divided
  • 1 tablespoon ginger, freshly grated
  • 3 cloves garlic, minced
  • 8 oz mushrooms (shiitake, cremini, or a mix), sliced
  • 2 heads baby bok choy, chopped (stems and leaves separated)
  • 3 green onions, thinly sliced
  • 2 tablespoons soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon chili oil or sriracha (optional for heat)
  • Salt and pepper to taste
  • Cilantro for garnish (optional)

Instructions

  1. Heat 1 tablespoon sesame oil in a large pot over medium heat.
  2. Add ginger and garlic. Sauté until fragrant, about 30 seconds.
  3. Stir in mushrooms and cook until browned, 5-7 minutes.
  4. Add bok choy stems and cook for 2 more minutes.
  5. Pour in broth. Stir in soy sauce and rice vinegar. Bring to a gentle boil.
  6. Reduce heat and simmer for 5 minutes.
  7. Add frozen potstickers and cook according to package instructions (3-5 minutes).
  8. Stir in bok choy leaves and half the green onions. Cook until wilted, about 1 minute.
  9. Turn off heat. Drizzle with remaining sesame oil and chili oil (if using).
  10. Taste and adjust salt and pepper. Garnish with green onions and cilantro. Serve hot.

Notes

Use gluten-free potstickers and tamari for a gluten-free version. To prep ahead, make the broth base and add fresh potstickers and bok choy leaves just before serving.

Nutrition

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