If you’re searching for a bowlful of soul-soothing comfort with an irresistible fusion of texture and flavor, look no further than Potsticker Soup with Mushrooms & Bok Choy. This recipe is the culinary equivalent of a warm hug, bringing together pillowy potstickers, earthy mushrooms, and crisp-tender bok choy in a fragrant, umami-packed broth. Whether you’re craving a quick weeknight dinner or something cozy to impress guests, this bowlful delivers every time with minimal effort and maximum satisfaction.

Potsticker Soup with Mushrooms & Bok Choy Recipe - Recipe Image

Ingredients You’ll Need

The magic of Potsticker Soup with Mushrooms & Bok Choy truly shines because of its simple yet purposeful lineup of ingredients. Each component plays a crucial role—from the savory broth that forms the backbone, to the vibrant vegetables that add depth, color, and crunch.

Sesame Oil: A nutty, aromatic base that infuses the broth with unmistakable depth and warmth.
Onion (finely chopped): Adds a gentle sweetness and subtle background flavor that balances the savory elements.
Garlic (minced): Delivers robust, aromatic notes essential to this soup’s character.
Fresh Ginger (grated): Brings a clean, zesty heat for that unmistakably fresh flavor profile.
Chicken or Vegetable Broth: Use a high-quality broth—this forms the richly seasoned base of the soup.
Mushrooms (sliced): Offer earthiness and a lovely chewy texture that absorbs the savory broth beautifully.
Baby Bok Choy (chopped): Adds vibrant color and gentle crunch, making every bite exciting.
Frozen Potstickers: Choose your favorite filling—they bring satisfying heartiness and fun texture to the soup.
Soy Sauce: Provides backbone umami and savory saltiness.
Rice Vinegar: Brightens up the entire pot with the perfect touch of tang.

How to Make Potsticker Soup with Mushrooms & Bok Choy

Step 1: Sauté Aromatics

In a large soup pot, heat the sesame oil over medium heat. Add the chopped onion and cook for 2-3 minutes, until it turns soft and slightly translucent. Add the garlic and freshly grated ginger, stirring constantly for about a minute, just until everything becomes fragrant. This aromatic trio sets the foundation for the inviting, layered flavors in your Potsticker Soup with Mushrooms & Bok Choy.

Step 2: Build the Broth

Pour in the 6 cups of broth, scraping up any browned bits from the pot’s bottom to capture every ounce of flavor. Incorporate the soy sauce and rice vinegar and bring the mixture to a gentle simmer. Letting the broth simmer at this stage helps all those beautiful flavors swirl together, making your kitchen smell downright irresistible.

Step 3: Add the Vegetables

Add the sliced mushrooms to the simmering broth and let them cook for about 5 minutes. They’ll release earthy flavors into the broth while absorbing the savory, gingery notes of the soup. Next, stir in the chopped baby bok choy and simmer for another 2 minutes, allowing it to soften ever so slightly while maintaining its vibrant green color and gentle crunch.

Step 4: Drop in the Potstickers

Carefully add the frozen potstickers straight into the simmering soup. Stir gently to make sure they don’t stick to each other. Cook uncovered according to the package instructions, usually about 3 to 6 minutes, until they’re tender and cooked through. The potstickers will soak up all those flavors and become plump and irresistible—exactly what makes Potsticker Soup with Mushrooms & Bok Choy so satisfying.

Step 5: Taste and Finish

Give the soup a taste and adjust seasoning with a little more soy sauce or vinegar if needed. The broth should be rich, savory, and just a touch tangy. Ladle the soup into deep bowls, ensuring each serving gets a generous helping of veggies and potstickers. Now you’re ready for that first glorious spoonful!

How to Serve Potsticker Soup with Mushrooms & Bok Choy

Garnishes

The perfect finishing touch comes from fresh garnishes: a scatter of sliced green onions or cilantro brightens both flavor and appearance, while a drizzle of toasted sesame oil adds that final pop of aroma. For heat lovers, a sprinkle of chili flakes or a swirl of chili oil turns every spoonful into a little adventure. These little flourishes transform your Potsticker Soup with Mushrooms & Bok Choy into a restaurant-worthy bowl at home.

Side Dishes

This soup is beautifully filling on its own, but pairing it with tender steamed edamame, a shredded cucumber salad, or some crisp, homemade scallion pancakes really rounds out the meal. The light and fresh accompaniments are perfect for soaking up every last drop of that delicious broth.

Creative Ways to Present

For fun, serve Potsticker Soup with Mushrooms & Bok Choy in individual stoneware bowls and let guests add their own garnishes at the table. If you want a dramatic presentation, arrange the potstickers on top right before serving so they float temptingly above the veggies. You can even tuck a spoonful of chili crisp or crunchy fried shallots on the side for added excitement!

Make Ahead and Storage

Storing Leftovers

Let your Potsticker Soup with Mushrooms & Bok Choy cool to room temperature before transferring it into airtight containers. The flavors will continue to deepen overnight, making the leftovers even more delightful for lunch or a quick dinner the next day.

Freezing

If you’re planning to freeze portions, it’s a good idea to separate the potstickers from the broth and veggies to prevent them from getting too soft. Store in freezer-safe containers for up to two months. Defrost overnight in the fridge before reheating.

Reheating

Gently rewarm the soup on the stovetop over medium-low heat, making sure to stir occasionally so nothing sticks to the bottom. If you’ve separated the potstickers, add them back in at the last moment and heat just until warmed through. Avoid boiling, as this can make the potstickers tough or cause them to break apart.

FAQs

Can I use homemade potstickers instead of frozen?

Absolutely! Homemade potstickers add a fantastic personal touch to Potsticker Soup with Mushrooms & Bok Choy. Just be sure to adjust the cooking time so they’re heated through without falling apart.

What mushroom varieties are best for this recipe?

Button mushrooms are a classic, but shiitake, cremini, or even oyster mushrooms bring a lovely depth and chewy texture to the soup. Feel free to mix and match your favorites for extra umami!

Is it possible to make this soup vegetarian or vegan?

Yes, simply use vegetable broth and vegan potstickers. The soup remains just as flavorful and satisfying, showcasing the beautiful diversity of Potsticker Soup with Mushrooms & Bok Choy.

Will other greens work if I can’t find bok choy?

Certainly! Spinach, Swiss chard, or napa cabbage are all delicious alternatives and will deliver similar results if baby bok choy isn’t available in your local market.

How can I make the broth a bit spicier?

Feel free to add a teaspoon of chili garlic sauce, a few dashes of hot sauce, or thinly sliced fresh chilies during cooking. This will give your Potsticker Soup with Mushrooms & Bok Choy an extra kick of warmth and zing.

Final Thoughts

I can’t encourage you enough to give this Potsticker Soup with Mushrooms & Bok Choy a try. It’s the kind of recipe you’ll find yourself returning to again and again—simple, hearty, and brimming with lively, comforting flavors. One spoonful and you’ll be hooked!

Potsticker Soup with Mushrooms & Bok Choy Recipe