Potsticker Soup with Mushrooms & Bok Choy

There’s something incredibly comforting about a steaming bowl of soup that feels both cozy and exciting. This Potsticker Soup with Mushrooms & Bok Choy brings together everything we love about dumplings and soup in one satisfying dish. Tender potstickers float in a savory, aromatic broth infused with garlic, ginger, and soy sauce, while earthy mushrooms and crisp bok choy add balance and texture.

It’s the kind of recipe you turn to on chilly evenings, busy weeknights, or anytime you want a light yet filling meal that tastes like it came from your favorite Asian-inspired restaurant—without the extra effort. Even better, it comes together quickly and can easily be made vegetarian or halal-friendly with the right potstickers and broth.

Why You’ll Love This Recipe

• Comforting and cozy – Warm, savory broth with dumplings makes this soup deeply satisfying
• Quick and easy – Ready in about 30 minutes from start to finish
• Packed with flavor – Garlic, ginger, sesame oil, and soy sauce create rich umami depth
• Customizable – Easy to adapt with different vegetables or potstickers
• Light but filling – Perfect when you want comfort without heaviness

Ingredients

Here’s what you’ll need to make this flavorful homemade potsticker soup:

• Frozen potstickers (12–15 pieces) – The star of the soup; choose vegetable or chicken potstickers that are pork-free
• Sesame oil (1 tablespoon) – Adds a warm, nutty aroma to the soup base
• Onion (1 medium, sliced) – Builds sweetness and depth in the broth
• Garlic (3 cloves, minced) – Provides bold, savory flavor
• Fresh ginger (1-inch piece, grated) – Adds brightness and gentle heat
• Vegetable or chicken broth (4 cups) – Forms the foundation of the soup; ensure it’s halal-friendly
• Soy sauce or tamari (1 tablespoon) – Brings saltiness and umami
• Rice vinegar (1 tablespoon) – Adds a subtle tang to balance the broth
• Miso paste (1 tablespoon, optional) – Enhances depth and richness
• Mushrooms (1 cup, sliced) – Shiitake, cremini, or button mushrooms work beautifully
• Bok choy (2 cups, chopped) – Fresh, slightly crunchy greens that lighten the soup
• Scallions (2 tablespoons, chopped) – For fresh garnish
• Sesame seeds (1 teaspoon, optional) – Adds texture and visual appeal

How to Make Potsticker Soup with Mushrooms & Bok Choy

Prepare the Soup Base

Heat the sesame oil in a large pot over medium heat. Add the sliced onion and sauté for 4–5 minutes until softened and fragrant. Stir in the garlic and grated ginger, cooking for another 1–2 minutes. Keep stirring to avoid burning—the goal is aromatic, not browned.

Build the Broth

Pour in the broth, then add the soy sauce, rice vinegar, and miso paste if using. Stir well until everything is dissolved. Bring the mixture to a gentle simmer and let the flavors meld for a few minutes.

Add Potstickers and Vegetables

Carefully add the frozen potstickers directly into the simmering broth. Let them cook for 5–7 minutes, or until heated through and tender.

Next, add the sliced mushrooms and chopped bok choy. Simmer for another 5–7 minutes, just until the vegetables are tender but still vibrant. Avoid overcooking so the greens stay fresh and slightly crisp.

Taste and Serve

Taste the soup and adjust seasoning if needed—add a splash of soy sauce for salt or rice vinegar for brightness. Ladle into bowls and garnish with scallions and sesame seeds. Serve hot and enjoy immediately.

Tips for Success

• Don’t boil aggressively; a gentle simmer keeps the potstickers intact
• Add bok choy at the end to preserve its texture and color
• Choose high-quality frozen potstickers for the best flavor
• For extra depth, add a splash of toasted sesame oil right before serving

Equipment Needed

• Large soup pot or Dutch oven
• Wooden spoon or ladle
• Cutting board and knife

Alternative: A deep sauté pan with high sides works if you don’t have a soup pot.

Recipe Variations

• Vegetarian/Vegan Version: Use vegetable potstickers, vegetable broth, and skip miso if it contains non-vegan ingredients
• Spicy Twist: Add chili oil, chili crisp, or a pinch of red pepper flakes
• Low-Carb Option: Use fewer potstickers and add extra bok choy or mushrooms
• Protein Boost: Add shredded chicken or tofu cubes for extra protein

Serving Suggestions

• Serve with extra soy sauce or chili oil on the side
• Pair with a simple cucumber salad for freshness
• Garnish with fresh cilantro for a brighter finish
• Enjoy as a standalone meal or alongside steamed rice

FAQs

Can I make this soup ahead of time?
Yes, but it’s best enjoyed fresh. If storing, keep potstickers separate if possible to avoid them getting too soft.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.

Can I use fresh potstickers instead of frozen?
Absolutely. Fresh potstickers may cook a bit faster, so reduce simmering time slightly.

What can I substitute for bok choy?
Spinach, napa cabbage, or kale all work well.

Is this recipe halal-friendly?
Yes, as long as you use pork-free potstickers and halal-certified broth and soy sauce.

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Final Thoughts

This Potsticker Soup with Mushrooms & Bok Choy is proof that comfort food can be simple, nourishing, and packed with flavor. It’s a cozy bowl you’ll want to make again and again—perfect for busy nights, quiet evenings, or whenever you’re craving something warm and satisfying.