Why Make This Recipe
Potsticker Soup with Mushrooms & Bok Choy is an easy and delicious dish that warms you up on a cold day. It’s filled with flavors from the fragrant garlic, ginger, and fresh vegetables. Plus, the frozen potstickers make it quick to prepare. You can enjoy a comforting bowl of this soup without spending a lot of time in the kitchen.
How to Make Potsticker Soup with Mushrooms & Bok Choy
Ingredients
- 1 tablespoon vegetable oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 8 ounces mushrooms, sliced
- 6 cups chicken broth
- 12 frozen potstickers (dumplings)
- 2 cups chopped bok choy
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- Salt and pepper to taste
Directions
- Sauté Aromatics: Heat oil in a large pot over medium heat. Add onion and cook until translucent. Stir in garlic and ginger and cook until fragrant.
- Cook Mushrooms: Add mushrooms and sauté until they start to brown.
- Add Broth: Pour in chicken broth and bring to a boil.
- Simmer Potstickers: Add frozen potstickers and reduce heat. Simmer according to package directions.
- Add Greens: Stir in bok choy and green onions. Add soy sauce and sesame oil. Cook until bok choy is tender.
- Season: Adjust salt and pepper to taste.
- Serve: Ensure even distribution of potstickers and vegetables in each bowl and serve hot.
How to Serve Potsticker Soup with Mushrooms & Bok Choy
Serve the soup hot in bowls, making sure each bowl has potstickers and vegetables evenly distributed. You can garnish with extra green onions or a sprinkle of sesame seeds if you like.
How to Store Potsticker Soup with Mushrooms & Bok Choy
If you have leftover soup, let it cool down, then transfer it to an airtight container. Store it in the refrigerator for up to three days. You can also freeze the soup for longer storage. When ready to eat, thaw and reheat on the stove or in the microwave.
Tips to Make Potsticker Soup with Mushrooms & Bok Choy
- Use fresh mushrooms for better flavor, but you can also use canned if you’re in a rush.
- Adjust the amount of bok choy based on your preference. You can add more greens if you like.
- For extra protein, consider adding cooked chicken or tofu to the soup.
Variation
You can substitute vegetable broth for chicken broth to make this soup vegetarian. You might also try adding other vegetables, like carrots or snap peas, for more color and nutrients.
FAQs
-
Can I use homemade potstickers instead of frozen?
Yes, homemade potstickers can be used, but make sure they are cooked before adding them to the soup. -
Is this soup spicy?
No, it is not spicy, but you can add chili flakes if you want some heat. -
Can I make this soup ahead of time?
Yes, you can make it ahead. Just store it in the refrigerator and reheat when ready to serve.
Potsticker Soup with Mushrooms & Bok Choy
Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 8 ounces mushrooms, sliced Use fresh mushrooms for better flavor.
- 6 cups chicken broth Can substitute with vegetable broth.
- 12 pieces frozen potstickers (dumplings) Homemade potstickers can be used if pre-cooked.
- 2 cups chopped bok choy Adjust amount based on preference.
- 2 scallions green onions, sliced For garnish.
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- to taste Salt and pepper
Instructions
Preparation
- Heat oil in a large pot over medium heat.
- Add onion and cook until translucent.
- Stir in garlic and ginger and cook until fragrant.
Cooking
- Add mushrooms and sauté until they start to brown.
- Pour in chicken broth and bring to a boil.
- Add frozen potstickers and reduce heat. Simmer according to package directions.
- Stir in bok choy and green onions. Add soy sauce and sesame oil. Cook until bok choy is tender.
- Adjust salt and pepper to taste.
Serving
- Serve hot in bowls, ensuring even distribution of potstickers and vegetables.
- Garnish with extra green onions or a sprinkle of sesame seeds if desired.