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Potsticker Soup Recipe

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4.2 from 40 reviews

This comforting Potsticker Soup combines savory mushroom and ginger flavors with tender frozen potstickers, fresh bok choy, and scallions in a flavorful vegetable broth. Enhanced with toasted sesame oil and optional spicy or crunchy toppings, this quick and easy soup is perfect for a warming meal.

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 off, 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 browned and fragrant. Then add the remaining tablespoon of olive oil, along with the minced garlic and grated fresh ginger. Continue to sauté for 1 to 2 more minutes, stirring occasionally, until the mixture is aromatic.
  2. Simmer the Broth and Cook Potstickers: Pour in the vegetable broth and soy sauce, stirring to combine. Increase the heat and bring the broth to a boil. Once boiling, add the frozen potstickers, half of the sliced scallions, and the separated bok choy leaves. Stir gently and cook for 3 to 4 minutes, or until the potstickers are fully cooked and the bok choy is tender.
  3. Add Sesame Oil and Seasonings: Remove the pot from heat and stir in the toasted sesame oil along with several twists of freshly-ground black pepper. Taste the soup and add additional soy sauce or black pepper if desired to adjust the seasoning.
  4. Serve and Garnish: Ladle the hot soup into bowls. Garnish generously with the remaining scallions and any optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic to add extra flavor and texture. Serve immediately while hot.

Notes

  • You can substitute the shiitake mushrooms with cremini or button mushrooms if preferred.
  • For a protein boost, add tofu or cooked chicken alongside the potstickers.
  • If you like a spicier soup, chili crisp adds a delightful heat and crunch.
  • Vegetable broth can be swapped for chicken broth if not vegan.
  • Be sure to cook potstickers fully; frozen brands vary in cooking time, so follow package instructions if different.

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