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
Scale
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