Potsticker Soup with Mushrooms and Bok Choy is a flavorful and satisfying dish that combines the heartiness of potstickers with the earthy flavors of mushrooms and the crisp texture of bok choy. This quick and easy soup is perfect for weeknight dinners or when you crave something comforting and light. With its simple preparation and delicious combination of ingredients, it’s a delightful fusion of Asian-inspired flavors that’s sure to impress.
Ingredients
For the Soup:
- 1 tablespoon sesame oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ginger, grated
- 6 cups chicken or vegetable broth
- 12 frozen potstickers or dumplings
- 1 cup sliced mushrooms (shiitake or button)
- 2 cups baby bok choy, chopped
- 2 tablespoons soy sauce
- 1 teaspoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes (optional)
For Garnish:
- Sliced green onions
- Sesame seeds
- Fresh cilantro
Preparation
Step 1: Sauté Aromatics
In a large pot, heat sesame oil over medium heat. Add diced onion, garlic, and grated ginger. Sauté for 2–3 minutes until fragrant and softened.
Step 2: Add Broth and Potstickers
Pour in the chicken or vegetable broth and bring to a gentle boil. Carefully add the frozen potstickers to the pot.
Step 3: Cook the Potstickers
Let the potstickers cook in the simmering broth for 5–7 minutes, stirring occasionally to prevent sticking.
Step 4: Add Mushrooms and Bok Choy
Stir in the sliced mushrooms and chopped bok choy. Cook for an additional 3–5 minutes until the vegetables are tender.
Step 5: Season the Soup
Add soy sauce, rice vinegar, and crushed red pepper flakes for flavor. Taste and adjust the seasoning as needed.
Step 6: Garnish and Serve
Ladle the soup into bowls and garnish with sliced green onions, sesame seeds, and fresh cilantro.
Variations
- Spicy Kick: Add a tablespoon of chili paste or a splash of sriracha for more heat.
- Protein Boost: Include cooked shredded chicken or tofu for added protein.
- Noodle Addition: Add rice noodles or udon for a heartier meal.
Cooking Notes
- Potsticker Options: Use any variety of frozen potstickers, including pork, chicken, or vegetable-filled.
- Mushroom Variety: Shiitake mushrooms provide a richer flavor, but button mushrooms work well too.
- Fresh Potstickers: If using fresh potstickers, reduce the cooking time slightly.
Serving Suggestions
- Pair with a side of crispy spring rolls for a complete meal.
- Serve with a drizzle of chili oil for an extra layer of flavor.
- Add a soft-boiled egg for an indulgent touch.
Tips
- Stir the soup gently to avoid breaking the potstickers.
- Use low-sodium broth and soy sauce to control the saltiness.
- Make the soup gluten-free by using gluten-free potstickers and tamari instead of soy sauce.
Prep Time
10 minutes
Cooking Time
20 minutes
Total Time
30 minutes
Nutritional Information (Per Serving)
- Calories: 320
- Protein: 12g
- Sodium: 980mg
- Carbohydrates: 28g
- Fat: 12g
FAQs
Q: Can I use homemade potstickers? Yes, homemade potstickers can be used. Cook them directly in the broth, but be gentle when stirring to prevent tearing.
Q: Can I freeze leftovers? This soup is best enjoyed fresh, as the potstickers can become mushy when reheated after freezing.
Q: What can I use instead of bok choy? Spinach or napa cabbage are excellent substitutes for bok choy.
Conclusion
Potsticker Soup with Mushrooms and Bok Choy is a quick and delicious way to enjoy the comforting flavors of dumplings and a nutrient-packed broth. Perfect for chilly evenings or when you’re short on time, this soup delivers restaurant-quality flavor with minimal effort. Customize it with your favorite ingredients and enjoy a warm, satisfying meal that’s as delightful to make as it is to eat!