If you’re craving a comforting bowl of something warm, flavorful, and just a little bit special, this Potsticker Soup with Mushrooms and Baby Bok Choy Recipe is absolutely going to hit the spot. Imagine tender potstickers swimming in a fragrant broth enriched by earthy shiitake mushrooms, bright ginger, and the crisp freshness of baby bok choy. It’s a harmony of textures and tastes that makes every spoonful a cozy, satisfying experience. Whether you need a quick dinner or a soul-soothing lunch, this soup brings restaurant-quality vibes right to your kitchen without any fuss.

Ingredients You’ll Need

The image shows a white plate with a pile of dumplings that are light beige with slightly translucent skin, arranged in a layered, slightly overlapping manner in the bottom center. To the top right of the dumplings, there is a small white bowl full of bright green chopped spring onions, with a texture that looks fresh and crisp. On the far right, two fresh green bok choy leaves with visible water droplets are placed vertically. At the bottom left, there is a white bowl with dark brown dried shiitake mushrooms that have a wrinkled texture. To the left of the dumplings, there is a round white plate holding fresh ginger root that is light brown with a knobby shape, and garlic cloves that are pale beige. Around this plate, three small white bowls hold different liquids and seasonings: one has black pepper sprinkled on top of a pale yellow liquid, another has thick dark soy sauce, and the third has a light orange-brown sauce. The background surface is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

This recipe calls for a handful of simple, fresh ingredients that each play an essential role in building layers of flavor and texture. From the aromatic garlic and ginger to the vibrant greens and savory broth, every element contributes to the ultimate comfort in a bowl.

2 tablespoons olive oil, divided: Used to sauté the mushrooms and aromatics, adding a subtle richness.
8 ounces shiitake mushrooms, thinly sliced: Bring an earthy, umami depth that is simply irresistible.
2 tablespoons grated or minced fresh ginger: Adds a zesty warmth and a bright note that wakes up the broth.
4 cloves garlic, pressed or minced: Infuses the soup with savory punch and aroma.
6 cups vegetable broth: The comforting base that carries all the flavors together.
2 tablespoons soy sauce: Provides the salty, umami backbone to the soup’s taste.
16 to 20 ounces frozen potstickers: The star of the dish, bringing tender dumpling goodness.
5 scallions, thinly sliced and divided: Offers a fresh crunch and a mild onion flavor to brighten the soup.
3 baby bok choy, ends trimmed off and leaves separated: Adds crisp texture and a mild, slightly sweet green flavor.
2 teaspoons toasted sesame oil: A finishing drizzle that adds a nutty aroma and luxurious depth.
Freshly-ground black pepper: Gives a subtle kick and warmth to taste.
Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic: Extras to tailor the final bowl to your spice and texture preference.

How to Make Potsticker Soup with Mushrooms and Baby Bok Choy Recipe

Step 1: Sauté Mushrooms and Aromatics

Start by heating 1 tablespoon of olive oil in a large stockpot over medium-high heat. Toss in the thinly sliced shiitake mushrooms and let them sauté, stirring occasionally, until they release their moisture and start to turn a beautiful golden brown. This process brings out their deep umami flavor, giving the broth a hearty, rich base. Next, add the remaining tablespoon of olive oil along with the garlic and ginger. Continue stirring and cooking for 1 to 2 minutes until the kitchen fills with their fragrant, mouth-watering aroma. This step is key to building the soup’s complex, welcoming flavor.

Step 2: Simmer the Broth and Add Soy Sauce

Pour in the vegetable broth along with the soy sauce, stirring everything together so those flavors combine evenly. Bring the mixture to a gentle boil over medium-high heat, which helps meld the savory mushroom and ginger notes into the broth. This simmering stage sets the tone, giving you a deeply flavorful liquid that’s light yet satisfying.

Step 3: Cook Potstickers, Scallions, and Bok Choy

Once the broth is boiling steadily, add the frozen potstickers, half of the sliced scallions, and the separated baby bok choy leaves directly into the pot. These cook quickly; in just 3 to 4 minutes, the potstickers will become tender and the bok choy will turn bright green while staying slightly crisp. Stir gently but thoroughly to keep everything from sticking and to distribute the heat evenly. This quick cooking keeps the textures delightful and balances the flavors perfectly.

Step 4: Finish with Sesame Oil and Seasonings

Turn off the heat and stir in 2 teaspoons of toasted sesame oil, which adds that irresistible nutty aroma and subtle depth. Toss in a few twists of freshly-ground black pepper to give the soup a mild lift. Taste the broth and if you feel it needs more saltiness or spice, a dash more soy sauce or pepper can be added. This final seasoning step is where the dish truly comes together, allowing you to customize it to your palate.

Step 5: Serve the Soup

It’s time to ladle the soup into bowls and top it with the remaining scallions and any additional garnishes you love. The sights, smells, and sounds as you serve this Potsticker Soup with Mushrooms and Baby Bok Choy Recipe will only make you more eager to dig in!

How to Serve Potsticker Soup with Mushrooms and Baby Bok Choy Recipe

A white pot filled with dark brown clear broth holding several light beige dumplings spread evenly across the surface. Bright green pieces of bok choy float among the dumplings, adding a fresh, leafy texture. Thinly sliced, brown shiitake mushrooms are scattered throughout, blending in with small rounds of vibrant green chopped scallions that add pops of color on top. A few specks of black pepper are sprinkled on the ingredients, visible on the dumplings and greens. The pot sits on a soft, textured, rust-colored cloth over a white marbled surface, with a small white bowl of extra chopped scallions nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Finishing your bowls with a generous sprinkle of sliced scallions, a drizzle of chili crisp for heat, toasted sesame seeds for crunch, or even some furikake seasoning transforms each serving into a feast for the senses. These little touches not only add color and texture but deepen the complexities of flavor with every bite.

Side Dishes

This soup shines beautifully as a complete meal on its own, but if you want to add an extra dimension to your dinner, light sides like steamed jasmine rice, crispy vegetable spring rolls, or a simple cucumber salad with sesame vinaigrette are fantastic choices. They all complement the savory, bright flavors of the soup without overpowering it.

Creative Ways to Present

Try serving your potsticker soup in rustic bowls with a side of chopsticks and a Chinese soup spoon for an authentic experience. You can also place a few potstickers on a small plate alongside the soup for dipping into chili sauce. For gatherings, consider making individual servings in mini bowls topped with edible flowers or fresh herbs for an elegant touch.

Make Ahead and Storage

Storing Leftovers

Leftover Potsticker Soup with Mushrooms and Baby Bok Choy Recipe keeps beautifully in the fridge for up to 3 days. Store it in an airtight container to preserve the flavors and crispness of the bok choy as best as possible. The potstickers remain tender and the broth tastes just as comforting when reheated gently.

Freezing

While you can freeze this soup, the texture of baby bok choy might change slightly and become a bit softer when thawed. If freezing, consider removing the bok choy before freezing and adding fresh greens when reheating. Otherwise, freeze the potstickers and broth together in an airtight container for up to 2 months.

Reheating

For best results, reheat the soup slowly on the stove over medium heat. Stir occasionally to warm the potstickers and broth evenly without overcooking the greens. If the soup seems a little thick, add a splash of vegetable broth or water to loosen it up. Freshen the flavors with a pinch more black pepper or sesame oil before serving.

FAQs

Can I use fresh potstickers instead of frozen?

Absolutely! Fresh potstickers are fantastic in this recipe and will cook a bit faster. Just watch them closely so they don’t overcook and become too soft. The flavors remain delicious either way.

What can I substitute for shiitake mushrooms?

If shiitake mushrooms aren’t available, cremini or button mushrooms can work nicely. They have a milder flavor but still add pleasant earthiness and texture to the soup.

Is this soup vegetarian or vegan?

Yes, this Potsticker Soup with Mushrooms and Baby Bok Choy Recipe is completely vegetarian and can easily be vegan if you use vegan potstickers and ensure your vegetable broth and toppings are plant-based.

How spicy is this soup?

The soup itself is mild and comforting, but the heat level depends on your choice of optional toppings like chili crisp. You can easily adjust the spice to your liking.

Can I make this gluten-free?

To keep this recipe gluten-free, opt for gluten-free soy sauce and potstickers. Many brands offer gluten-free dumplings, and tamari is a great soy sauce alternative that’s naturally gluten-free.

Final Thoughts

This Potsticker Soup with Mushrooms and Baby Bok Choy Recipe is such a wonderful blend of flavors and textures that comfort and delight in equal measure. It’s quick enough for a weeknight supper but special enough to share with friends or family. I really encourage you to give it a try—once you do, it may well become one of your go-to cozy favorites for chilly evenings or anytime you want the ultimate bowl of delicious warmth.