Potsticker Soup With Mushrooms & Bok Choy Recipe

There's nothing quite as comforting as a warm, flavorful bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. The rich, aromatic broth, tender dumplings, and fresh vegetables create a dish that's both hearty and light, making it the perfect meal for any time of year.

I first discovered this recipe on a busy weeknight when I needed something quick, satisfying, and full of flavor. By using frozen potstickers, I was able to cut down on prep time while still delivering a meal that felt homemade and nourishing. Now, this soup is a staple in my home, especially when I'm craving something cozy but easy to make.

Why You'll Love This Potsticker Soup

This Potsticker Soup with Mushrooms & Bok Choy is about to become your go-to comfort meal. It's packed with flavor, incredibly simple to prepare, and perfect for busy nights.

First, it’s unbelievably quick to make. From start to finish, you’ll have a steaming bowl of soup ready in just 30 minutes, making it ideal for those hectic evenings when you need dinner on the table fast.

Another reason to love this dish? It's budget-friendly. By using frozen potstickers, affordable mushrooms, and fresh bok choy, you get a gourmet-level soup without the high price tag.

This soup is also versatile. You can switch up the dumplings, swap out the vegetables, or even add protein like tofu or shredded chicken to customize it to your taste.

And finally, it’s nutrient-packed. The broth is rich in umami, the mushrooms add depth, and bok choy brings a boost of vitamins, making this dish as nourishing as it is delicious.

Ingredients Notes

The beauty of this soup lies in its simple yet flavorful ingredients. Each component plays a crucial role in creating a rich and balanced dish.

Potstickers (Dumplings): Frozen potstickers are the star of this soup. You can use chicken, pork, shrimp, or even vegetable dumplings—whatever you have on hand works perfectly. They soak up the flavors of the broth and add a hearty bite to every spoonful.

Mushrooms: Shiitake mushrooms are my top choice for their deep umami flavor, but cremini or button mushrooms work just as well. Sautéing them before adding the broth enhances their richness and gives the soup an extra layer of depth.

Bok Choy: This leafy green not only adds freshness but also provides a satisfying crunch. Both baby bok choy and full-sized bok choy work well, though I love using baby bok choy for its tender leaves and mild flavor.

Broth: A mix of chicken broth and soy sauce creates a savory, slightly salty base that complements the dumplings beautifully. If you're vegetarian, swap the chicken broth for vegetable broth and use vegetarian dumplings.

Aromatics (Garlic & Ginger): Fresh garlic and ginger are essential for adding warmth and depth to the broth. Don’t skip these—they bring everything together with their bold, fragrant notes.

How To Make This Potsticker Soup

Making Potsticker Soup with Mushrooms & Bok Choy is incredibly easy, yet the result tastes like you’ve spent hours in the kitchen. Here’s how to do it:

Start by heating a bit of oil in a large pot over medium heat. Add sliced mushrooms and sauté them until they’re tender and slightly golden, about 5 minutes. This step enhances their natural umami flavor and gives the broth a rich depth.

Next, add minced garlic and grated ginger to the pot. Stir constantly for 30 seconds, just until fragrant—be careful not to burn them! These aromatics will infuse the broth with warmth and complexity.

Pour in the chicken broth and stir in soy sauce. Bring everything to a gentle simmer. Once the broth is warmed through, drop in the frozen potstickers, making sure they’re fully submerged. Let them cook for about 5-7 minutes, or until they’re heated through and tender.

Just before serving, add the chopped bok choy to the pot. Stir it in and let it cook for 1-2 minutes, just until it wilts slightly but still retains some crunch.

Ladle the soup into bowls and top with a drizzle of toasted sesame oil and a sprinkle of sliced green onions. If you like a bit of heat, a dash of chili flakes or Sriracha adds the perfect finishing touch!

Storage Options

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. The dumplings will absorb some of the broth, so you may need to add a splash of water when reheating.

To reheat, simply warm the soup over medium heat on the stove or microwave it in 30-second intervals until hot. Be careful not to overcook the potstickers, as they can become too soft.

Freezing is not recommended since the dumplings may become mushy when thawed, but you can freeze the broth separately and add fresh dumplings when reheating.

Variations and Substitutions

This soup is highly adaptable, making it easy to customize based on what you have on hand or your dietary preferences.

If you’re vegetarian, swap the chicken broth for vegetable broth and use vegetable potstickers instead. You’ll still get a flavorful, satisfying soup without any meat.

For a spicy kick, stir in chili garlic sauce or add a spoonful of miso paste for extra umami depth.

Want to make it heartier? Add a soft-boiled egg or some shredded rotisserie chicken for an extra boost of protein.

Swap out the bok choy for baby spinach or napa cabbage if that’s what you have in your fridge.

No mushrooms? No problem! Try using zucchini, bell peppers, or snow peas for a different texture and flavor profile.

Final Thoughts

This Potsticker Soup with Mushrooms & Bok Choy is the perfect balance of convenience, comfort, and flavor. Whether you’re looking for an easy weeknight meal, a cozy dish on a cold day, or a quick way to use up pantry staples, this soup delivers every time.

Give it a try and let me know—what’s your favorite dumpling to use in this soup? Enjoy!

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