Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe
There’s something incredibly comforting about a bowl of hot soup filled with tender potstickers and fresh veggies, and this Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe hits all the right notes. I love how the shiitake mushrooms add an earthy depth, while the baby bok choy brings in a lovely crunch and freshness that make each spoonful really satisfying. Whether you’re in the mood for an easy weeknight dinner or a cozy lunch, this recipe delivers big on flavor without requiring hours in the kitchen.
One of the things that really makes this Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe stand out is how quickly it comes together, thanks to the frozen potstickers and simple pantry staples like soy sauce and ginger. Plus, the toasted sesame oil and scallions on top give it that restaurant-quality finish. Trust me, once you make this soup, it’ll become your go-to comfort food during chilly days or whenever you need a warm hug in a bowl.
Ingredients You’ll Need
Each ingredient in this Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe plays a key role in balancing flavors and textures, creating a harmonious bowl of goodness. Here are a few tips on what to look for when you shop to make sure everything shines.
- Shiitake mushrooms: Go for fresh shiitake if possible—they have a meaty texture and rich flavor that really elevate the soup. If fresh isn’t available, dried shiitake work well too—just rehydrate and slice them.
- Baby bok choy: Choose small to medium heads with crisp leaves. They’re mild and tender but add a satisfying crunch that contrasts nicely with the dumplings.
- Frozen potstickers: This is your shortcut to quick complexity—many brands are fantastic, just make sure they’re thawed a bit for even cooking.
- Vegetable broth: Use a good-quality broth to keep the base flavorful without overpowering the other ingredients.
- Fresh ginger and garlic: These aromatics add warmth and a subtle bite that wakes up the soup.
- Soy sauce: For depth and umami. I prefer low-sodium so I can control the salt level better.
- Scallions: I like to divide them between cooking in the broth and using them fresh as garnish—they add bright pops of flavor.
- Toasted sesame oil: Just a drizzle at the end adds a nutty, fragrant finish that pulls everything together.
- Optional toppings (chili crisp, toasted sesame seeds, furikake, fried garlic): These are fantastic for adding extra texture and a spicy or savory kick. Experiment to find your favorite combo!
Variations
I love tweaking this Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe depending on my mood or what’s in my fridge. Feel free to make it your own—soups like this are endlessly adaptable, and you’ll enjoy trying out different twists.
- Add protein: Sometimes I toss in cooked shredded chicken or tofu cubes for a heartier meal—totally changes the vibe and keeps you full longer.
- Swap greens: If you can’t find baby bok choy, napa cabbage or spinach work beautifully too.
- Heat it up: Love spice? Stir in a spoonful of chili garlic sauce or serve with Sriracha on the side for an extra kick.
- Make it vegan: Just make sure the potstickers are veggie-based and use vegetable broth, which the original recipe does, so it’s already plant-friendly!
How to Make Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe
Step 1: Sauté Mushrooms and Aromatics
Start by warming one tablespoon of olive oil in a large pot over medium heat. Once shimmering, add the thinly sliced shiitake mushrooms and cook until they’re softened and just beginning to brown—this usually takes about 5 minutes. Then add the ginger and garlic, stirring constantly to avoid burning. You’ll instantly smell that wonderful fragrant base—trust me, this step sets the tone for the whole soup.
Step 2: Build the Broth
Pour in the vegetable broth along with the soy sauce, then bring the liquid to a simmer. At this point, add half of the sliced scallions so their flavor melds into the cooking broth. Give everything a gentle stir, then let it simmer for about 5 minutes to marry the flavors.
Step 3: Cook the Potstickers
Turn the heat up just enough to maintain a gentle boil and carefully add the frozen potstickers in a single layer, being careful not to overcrowd. Cook according to the package instructions—usually about 6 to 8 minutes—until they’re tender and cooked through. This is the magic shortcut that makes this soup so convenient!
Step 4: Add Baby Bok Choy and Finish
Once the potstickers are almost done, tuck in the baby bok choy leaves and drizzle in the toasted sesame oil. Let the greens wilt for about 2 minutes—they should stay crisp-tender with that lovely bright green color. Finish off by seasoning with freshly ground black pepper to taste and stirring gently.
How to Serve Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe
Garnishes
I always top my bowl with the remaining fresh scallions for a sharp pop of freshness and sprinkle toasted sesame seeds for a little crunch. If you like heat, a spoonful of chili crisp brings incredible flavor and texture. Sometimes I’ll also add furikake seasoning or fried garlic bits—these add umami and a lovely crunch that takes the soup from simple to spectacular.
Side Dishes
This soup is hearty enough on its own but pairs beautifully with lightly steamed dumplings or a simple cucumber salad dressed with rice vinegar for some brightness. I also like serving it with a side of jasmine rice or scallion pancakes when I’m treating friends to a full cozy Asian-inspired meal.
Creative Ways to Present
For dinner parties, I sometimes serve this Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe in individual small bowls garnished with microgreens or edible flowers for a pretty, modern touch. Another fun idea is to let guests add their own toppings buffet-style so everyone can customize their bowls exactly how they like.
Make Ahead and Storage
Storing Leftovers
I usually store leftover soup in an airtight container in the fridge and find it’s best eaten within 2 to 3 days. The potstickers soak up the broth over time, so if you like them firmer, I recommend adding a few fresh ones when reheating.
Freezing
While I haven’t frozen the full soup often because the texture of bok choy changes when frozen, the broth and cooked potstickers freeze well on their own. If you want to freeze the whole soup, it’s best to leave out the greens and add fresh baby bok choy when you reheat.
Reheating
Reheat leftovers gently on the stovetop over medium heat, stirring occasionally. If the potstickers have absorbed too much broth, just add a splash of water or extra broth to loosen it up. Add fresh scallions and a drizzle of sesame oil right before serving to refresh the flavors.
FAQs
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Can I use fresh potstickers instead of frozen?
Absolutely! Fresh potstickers will cook faster, so keep an eye on them during cooking. They’re a great option if you have homemade or fresh dumplings on hand. Just add them to the simmering broth and cook until they float and the filling is hot, usually about 3-5 minutes.
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What’s the best way to store leftover soup without the potstickers getting soggy?
If you’re planning ahead, store the potstickers separately from the broth and vegetables. When you’re ready to eat, gently reheat the broth and add the potstickers in the last couple of minutes to keep their texture intact.
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Can I substitute other greens for baby bok choy?
Yes! Napa cabbage, spinach, or even kale make great alternatives. Just add them near the end of cooking to keep their color and texture vibrant.
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Is this Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe suitable for vegans?
Definitely! As long as you use vegetable broth and make sure the potstickers are vegetable-based with no egg or meat fillings, this soup is vegan-friendly and delicious.
Final Thoughts
This Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe feels like one of those kitchen treasures that always impresses yet never stresses me out. It’s so easy to pull together and feels nourishing in every bite. Honestly, sharing it with friends has been a joy—they always ask for the recipe and come back for seconds. Give it a try on your next craving for comfort food—you might just find your new favorite go-to soup.
Print
Potsticker Soup with Shiitake Mushrooms, Baby Bok Choy, and Scallions Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Description
This comforting Potsticker Soup combines flavorful vegetable broth with tender potstickers, shiitake mushrooms, ginger, garlic, and baby bok choy for a delicious and warming meal. Enhanced with soy sauce and toasted sesame oil, the soup is topped with fresh scallions and optional spicy and savory garnishes to satisfy your craving for a classic Asian-inspired dish.
Ingredients
Soup Base
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
Main Ingredients
- 16 to 20 ounces frozen potstickers
- 3 baby bok choy, ends trimmed off and leaves separated
- 5 scallions, thinly sliced and divided
Seasonings and Toppings
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper, to taste
- Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
- Heat Olive Oil and Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the sliced shiitake mushrooms, grated ginger, and minced garlic. Sauté for about 3-5 minutes until the mushrooms are softened and fragrant.
- Add Broth and Soy Sauce: Pour in the vegetable broth and stir in the soy sauce. Bring the mixture to a gentle boil.
- Cook Potstickers: Add the frozen potstickers carefully to the boiling broth. Reduce the heat slightly to maintain a gentle boil and cook for 6-8 minutes, or until the potstickers are cooked through, floating to the surface.
- Add Bok Choy and Scallions: Stir in the separated bok choy leaves and about half of the sliced scallions. Cook for an additional 2-3 minutes until the bok choy is tender but still vibrant green.
- Season and Finish: Remove the pot from heat. Stir in the remaining tablespoon of olive oil and the toasted sesame oil. Season with freshly-ground black pepper to taste.
- Serve with Optional Toppings: Ladle the soup into bowls and garnish with the remaining scallions and toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic according to preference.
Notes
- Use vegetable broth for a vegetarian and vegan-friendly option.
- Adjust the number of potstickers depending on desired soup heartiness; 16 for lighter soup, 20 for more filling.
- If desired, substitute soy sauce with tamari to make the dish gluten-free.
- Fresh ginger and garlic can be adjusted for more or less intensity.
- Optional toppings add extra flavor and texture but can be omitted for a simpler soup.
Keywords: potsticker soup, vegetarian soup, Asian soup, shiitake mushrooms, bok choy soup, easy soup recipe, quick dinner, comfort food
