Introduction to Potsticker Soup with Mushrooms and Bok Choy
There’s something magical about a warm bowl of soup, especially when it’s Potsticker Soup with Mushrooms and Bok Choy. This cozy delight is like a hug in a bowl, perfect for those chilly evenings or when you need a quick solution for a busy day. I love how this recipe combines the comforting flavors of potstickers with the freshness of mushrooms and bok choy. It’s not just a meal; it’s a way to gather loved ones around the table, sharing laughter and stories. Trust me, this soup will become a favorite in your home!
Why You’ll Love This Potsticker Soup with Mushrooms and Bok Choy
This Potsticker Soup with Mushrooms and Bok Choy is a game-changer for busy weeknights. It’s quick to whip up, taking just 35 minutes from start to finish. The flavors are rich and satisfying, making it a comforting meal that warms your soul. Plus, it’s versatile! You can easily customize it to suit your taste or dietary needs. Who wouldn’t love a dish that’s both delicious and adaptable?
Ingredients for Potsticker Soup with Mushrooms and Bok Choy
Gathering the right ingredients is the first step to creating this delightful Potsticker Soup with Mushrooms and Bok Choy. Here’s what you’ll need:
- Sesame oil (or neutral oil): This adds a nutty flavor to the soup, enhancing its overall taste.
- Garlic: Freshly minced garlic brings a fragrant aroma and depth to the broth.
- Ginger: Grated ginger adds a zesty kick, balancing the flavors beautifully.
- Chicken or vegetable broth: The base of your soup, choose a quality broth for the best flavor.
- Soy sauce (or tamari): This adds umami and saltiness, making the soup savory and satisfying.
- Rice vinegar: A splash of rice vinegar brightens the dish, giving it a refreshing tang.
- Toasted sesame oil: Just a hint of this oil at the end elevates the flavor profile.
- Potstickers: You can use frozen or fresh potstickers filled with pork, chicken, shrimp, or veggies.
- Bok choy: This leafy green adds a lovely crunch and is packed with nutrients.
- Mushrooms: Sliced shiitake, cremini, or button mushrooms bring earthiness to the soup.
- Green onions: Sliced green onions add a fresh, mild onion flavor and a pop of color.
- Chili flakes or chili oil (optional): For those who like a bit of heat, this is a great addition.
- Sesame seeds: These are perfect for garnishing, adding a nice crunch and visual appeal.
For those looking to mix things up, feel free to swap bok choy with spinach, kale, or napa cabbage. You can also use dumplings, wontons, or gyoza instead of potstickers. If you want to make it heartier, consider adding rice noodles or ramen. The exact quantities for each ingredient are available at the bottom of the article for easy printing!
How to Make Potsticker Soup with Mushrooms and Bok Choy
Now that you have all your ingredients ready, let’s dive into making this delightful Potsticker Soup with Mushrooms and Bok Choy. Follow these simple steps, and you’ll have a cozy bowl of goodness in no time!
Step 1: Heat the Oil
Start by heating a tablespoon of sesame oil in a large pot over medium heat. The oil should shimmer but not smoke. This step is crucial as it sets the stage for the flavors to come.
Step 2: Sauté Garlic and Ginger
Once the oil is hot, add the minced garlic and grated ginger. Sauté them for about 1–2 minutes until they become fragrant. The aroma will fill your kitchen, making it feel like a warm embrace.
Step 3: Add Broth and Seasonings
Next, pour in 6 cups of chicken or vegetable broth. Stir in the soy sauce, rice vinegar, and a splash of toasted sesame oil. This combination creates a savory base that’s simply irresistible.
Step 4: Simmer with Mushrooms
Bring the mixture to a gentle simmer. Add your sliced mushrooms and let them cook for about 5 minutes. They’ll soften and infuse the broth with their earthy flavor, making the soup even more comforting.
Step 5: Cook the Potstickers
Now it’s time to add the star of the show! Gently drop in the potstickers. Cover the pot and cook according to the package instructions—about 6–8 minutes for frozen ones or 3–4 minutes for fresh. This is where the magic happens!
Step 6: Add Bok Choy
After the potstickers are cooked, stir in the chopped bok choy. Cook for an additional 2–3 minutes until the bok choy is just wilted. This adds a lovely crunch and vibrant color to your soup.
Step 7: Final Touches
Finally, taste the broth and adjust the seasoning if needed. You can add more soy sauce, vinegar, or even a drizzle of chili oil for some heat. Ladle the soup into bowls and top with sliced green onions and a sprinkle of sesame seeds. Enjoy your cozy bowl of Potsticker Soup with Mushrooms and Bok Choy!
Tips for Success
- Prep your ingredients ahead of time to save on cooking time.
- Use a quality broth for a richer flavor in your Potsticker Soup with Mushrooms and Bok Choy.
- Don’t overcrowd the pot with potstickers; cook in batches if needed.
- Adjust the spice level by adding more or less chili flakes to suit your taste.
- Garnish with fresh herbs for an extra pop of flavor!

Equipment Needed
- Large pot: A sturdy pot is essential for making your soup. A Dutch oven works great too!
- Wooden spoon: Perfect for stirring and ensuring nothing sticks to the bottom.
- Measuring cups: Handy for measuring broth and other liquids.
- Knife and cutting board: Essential for chopping garlic, ginger, and veggies.
Variations of Potsticker Soup with Mushrooms and Bok Choy
- Protein Swap: Try using tofu or tempeh for a vegetarian option, or add shredded chicken for extra heartiness.
- Different Greens: Substitute bok choy with spinach, kale, or even Swiss chard for a unique twist.
- Spice it Up: Add fresh chili slices or a dash of sriracha for a spicy kick that’ll warm you right up.
- Herb Infusion: Toss in fresh herbs like cilantro or basil just before serving for a burst of freshness.
- Noodle Addition: Incorporate rice noodles or udon for a more filling meal that’s perfect for noodle lovers.
Serving Suggestions for Potsticker Soup with Mushrooms and Bok Choy
- Side Salad: Pair your soup with a light cucumber or seaweed salad for a refreshing contrast.
- Drinks: Enjoy with green tea or a light Asian beer to complement the flavors.
- Presentation: Serve in vibrant bowls and garnish with extra green onions and sesame seeds for a pop of color.
FAQs about Potsticker Soup with Mushrooms and Bok Choy
Can I use fresh potstickers instead of frozen?
Absolutely! Fresh potstickers work wonderfully in this Potsticker Soup with Mushrooms and Bok Choy. Just remember to adjust the cooking time to about 3–4 minutes, as they cook faster than frozen ones.
What type of mushrooms are best for this soup?
I love using shiitake or cremini mushrooms for their rich flavor, but button mushrooms are also a great choice. Each type adds its unique touch to the Potsticker Soup with Mushrooms and Bok Choy.
Can I make this soup vegetarian?
Yes, you can easily make this soup vegetarian by using vegetable broth and opting for veggie potstickers. It’s just as delicious and comforting!
How can I store leftovers?
Store any leftover Potsticker Soup with Mushrooms and Bok Choy in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove, adding a splash of broth if needed.
Can I add more vegetables to the soup?
Definitely! Feel free to toss in other veggies like carrots, bell peppers, or snap peas. This will not only enhance the flavor but also add more nutrients to your Potsticker Soup with Mushrooms and Bok Choy.
Final Thoughts
Making Potsticker Soup with Mushrooms and Bok Choy is more than just cooking; it’s about creating a moment of joy. Each spoonful is a warm embrace, reminding me of cozy nights spent with family and friends. The delightful combination of flavors and textures brings comfort to the table, making it a dish everyone will love. Whether you’re enjoying it on a chilly evening or sharing it with loved ones, this soup has a way of turning an ordinary day into something special. I hope it brings as much happiness to your home as it does to mine!
Print
Potsticker Soup with Mushrooms and Bok Choy: A Cozy Delight!
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Low Fat
Description
A cozy and flavorful Potsticker Soup featuring mushrooms and bok choy, perfect for a comforting meal.
Ingredients
- 1 tbsp sesame oil (or neutral oil)
- 3–4 garlic cloves, minced
- 1-inch piece ginger, grated
- 6 cups chicken or vegetable broth
- 2 tbsp soy sauce (or tamari)
- 1 tbsp rice vinegar
- 1 tsp toasted sesame oil (for flavor)
- 10–12 frozen or fresh potstickers (pork, chicken, shrimp, or veggie)
- 2 cups bok choy, roughly chopped (baby bok choy works best)
- 2 cups mushrooms, sliced (shiitake, cremini, or button)
- 2 green onions, sliced
- 1 tsp chili flakes or chili oil (optional, for heat)
- Sesame seeds (for garnish)
Instructions
- In a large pot, heat sesame oil over medium heat.
- Add garlic and ginger, sauté 1–2 minutes until fragrant.
- Pour in chicken or vegetable broth.
- Stir in soy sauce, rice vinegar, and toasted sesame oil.
- Bring to a simmer.
- Add mushrooms and simmer for 5 minutes.
- Gently drop in potstickers, cover, and cook according to package instructions (about 6–8 minutes if frozen, 3–4 if fresh).
- Stir in bok choy and cook for 2–3 minutes until just wilted.
- Taste broth and adjust with extra soy sauce, vinegar, or chili oil if needed.
- Ladle into bowls, top with green onions, sesame seeds, and (optional) extra chili oil.
Notes
- Add rice noodles or ramen to make it heartier.
- Swap bok choy with spinach, kale, or napa cabbage.
- Use dumplings, wontons, or gyoza instead of potstickers.
- Great for meal prep: make broth + veggies ahead, then cook potstickers fresh when ready to eat (so they don’t get soggy).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 20mg