Description
This Potsticker Soup with Mushrooms & Bok Choy Recipe is a comforting and flavorful Asian-inspired soup that is perfect for a quick weeknight dinner or a cozy lunch. Loaded with mushrooms, bok choy, and delicious potstickers in a savory broth, this soup is sure to warm you up!
Ingredients
Scale
Soup Base:
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 6 cups low-sodium chicken or vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon chili garlic sauce or sriracha (optional)
Additions:
- 1 cup sliced mushrooms (shiitake or cremini)
- 3 baby bok choy (chopped)
- 12–16 frozen potstickers (vegetable or meat)
- 2 green onions (sliced)
- Sesame seeds and extra chili sauce for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot or Dutch oven, heat sesame oil over medium heat. Add garlic and ginger and sauté for 1–2 minutes until fragrant.
- Simmer Soup: Stir in the broth, soy sauce, rice vinegar, and chili garlic sauce (if using). Bring to a simmer. Add mushrooms and cook for 3–4 minutes until softened.
- Add Bok Choy and Potstickers: Add chopped bok choy and frozen potstickers directly to the broth. Simmer gently for 6–8 minutes, or until the potstickers are heated through and bok choy is tender.
- Adjust Seasoning and Serve: Taste and adjust seasoning if needed. Ladle the soup into bowls and top with sliced green onions, sesame seeds, and extra chili sauce if desired.
Notes
- For extra protein, stir in cooked shredded chicken or tofu.
- Use gluten-free potstickers and tamari to make the soup gluten-free.
- Great for a quick weeknight dinner or cozy lunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 4g
- Sodium: 750mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 10mg
