Description
This comforting Potsticker Soup combines sautéed shiitake mushrooms, aromatic garlic and ginger, and tender bok choy in a flavorful vegetable broth. Frozen potstickers add heartiness to this quick and easy Asian-inspired soup, garnished with scallions and optional toppings like chili crisp and toasted sesame seeds for an added burst of flavor.
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
- 2 teaspoons toasted sesame oil
- freshly-ground black pepper, to taste
Main Ingredients
- 16 to 20 ounces frozen potstickers
- 3 baby bok choy, ends trimmed off and leaves separated
- 5 scallions, thinly sliced and divided
Optional Toppings
- chili crisp
- toasted sesame seeds
- furikake seasoning
- fried garlic
Instructions
- Sauté Mushrooms: 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 turn brown and caramelized, enhancing their natural umami flavor.
- Add Aromatics: Add the remaining 1 tablespoon of olive oil, pressed garlic, and grated ginger to the mushrooms. Continue sautéing for 1 to 2 minutes, stirring occasionally, until fragrant and the garlic is lightly golden, building the soup’s aromatic base.
- Simmer Broth: Pour in the vegetable broth and soy sauce. Stir well to combine and bring the mixture to a boil over medium-high heat, allowing the flavors to meld together.
- Cook Potstickers and Vegetables: Once boiling, add the frozen potstickers, half of the sliced scallions, and separated bok choy leaves. Stir gently and cook for 3 to 4 minutes or until the potstickers are heated through and cooked completely, and the bok choy has just wilted.
- Finish Soup: Stir in toasted sesame oil and season with freshly-ground black pepper to taste. Adjust seasoning by adding extra soy sauce or black pepper if desired.
- Serve: Ladle the soup into bowls and generously garnish with the remaining scallions and any optional toppings like chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for added texture and flavor. Serve immediately while hot.
Notes
- Use vegetable broth for a vegetarian version or chicken broth if preferred.
- Frozen potstickers can be replaced with fresh potstickers if available, adjusting cooking time accordingly.
- For a spicier soup, add chili crisp or sliced fresh chili as a topping.
- Do not overcook the bok choy; it should remain slightly crisp for best texture.
- Store leftovers in the refrigerator for up to 3 days; reheat gently to avoid overcooking the potstickers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
