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Potsticker Soup Recipe

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4.3 from 14 reviews

This comforting potsticker soup recipe is ready in just 25 minutes and features sautéed shiitake mushrooms, fresh ginger and garlic in a savory vegetable broth. Loaded with frozen potstickers, crisp baby bok choy, and scallions, it’s an easy, customizable dish perfect for a quick weeknight meal. The addition of toasted sesame oil and optional toppings like chili crisp and toasted sesame seeds add depth and flavor to this cozy soup.

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
  • 5 scallions, thinly sliced and divided
  • 3 baby bok choy, ends trimmed and leaves separated

Finishing Touches

  • 2 teaspoons toasted sesame oil
  • Freshly-ground black pepper, to taste
  • Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

Instructions

  1. Sauté Mushrooms and Aromatics: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the thinly sliced shiitake mushrooms and sauté, stirring occasionally, until they are nicely browned and caramelized. Then add the remaining 1 tablespoon of olive oil along with the minced garlic and grated fresh ginger. Continue sautéing for 1-2 more minutes, stirring frequently, until the garlic and ginger become fragrant and aromatic.
  2. Simmer the Broth: Pour in the vegetable broth and soy sauce, stirring well to combine all the flavors. Increase the heat and bring the broth to a boil. Once boiling, add the frozen potstickers, half of the sliced scallions, and the baby bok choy leaves. Stir gently to combine and cook for 3-4 minutes, or until the potstickers are fully cooked through and the bok choy has softened.
  3. Finish and Season: Remove the soup from heat and stir in the toasted sesame oil along with a few twists of freshly-ground black pepper. Taste the broth and adjust the seasoning by adding more soy sauce or black pepper if needed.
  4. Serve and Garnish: Ladle the hot soup into bowls and garnish generously with the remaining scallions and any optional toppings like chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic to enhance the flavor and texture.

Notes

  • For a vegetarian or vegan option, ensure the vegetable broth and potstickers do not contain animal products.
  • You can substitute baby bok choy with other leafy greens like spinach or napa cabbage.
  • Adjust the amount of soy sauce according to your taste and dietary sodium preferences.
  • Potstickers can be fresh or frozen; cooking times may vary slightly depending on brand and size.
  • Optional toppings add different flavor dimensions and crunch; feel free to experiment.

Find it online: https://recipeplenty.com/potsticker-soup-recipe/