Description
Potsticker Soup with Mushrooms & Bok Choy is a comforting, flavor-packed soup made with savory broth, tender mushrooms, crisp bok choy, and perfectly cooked potstickers. Cozy, satisfying, and ready in just 30 minutes.
Ingredients
- 12–15 frozen vegetable or chicken potstickers (pork-free)
- 1 tbsp sesame oil (or olive oil)
- 1 medium onion, sliced
- 3 cloves garlic, minced
- 1-inch fresh ginger, grated
- 4 cups vegetable or chicken broth (halal-friendly)
- 1 tbsp soy sauce or tamari
- 1 tbsp rice vinegar
- 1 tbsp miso paste (optional)
- 1 cup mushrooms, sliced (shiitake, cremini, or button)
- 2 cups bok choy, chopped
- 2 tbsp scallions, chopped (garnish)
- 1 tsp sesame seeds (optional garnish)
Instructions
- Heat sesame oil in a large pot over medium heat. Add onion and sauté for 4–5 minutes until softened.
- Add garlic and ginger and cook for 1–2 minutes until fragrant.
- Pour in broth, soy sauce, rice vinegar, and miso paste (if using). Stir and bring to a gentle simmer.
- Add frozen potstickers and cook for 5–7 minutes until tender.
- Add mushrooms and bok choy and simmer another 5–7 minutes until vegetables are tender.
- Taste and adjust seasoning if needed.
- Serve hot, garnished with scallions and sesame seeds.
Notes
- Use vegetable potstickers for a vegetarian or vegan version.
- Spinach or napa cabbage can replace bok choy.
- Miso paste adds depth but can be omitted if unavailable.
- Nutrition values are approximate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Main Course
- Method: Simmer
- Cuisine: Asian-Inspired