If you’re craving a bowl of comfort that feels warm, satisfying, and just a bit indulgent, this Potsticker Soup Recipe is your new best friend. Ready in just 25 minutes, it brings together tender potstickers swimming in a fragrant broth filled with shiitake mushrooms, fresh ginger, and baby bok choy. Whether you want a quick lunch or a cozy dinner, this soup packs flavor, texture, and inviting aromas in every spoonful, making it truly irresistible.
Ingredients You’ll Need
The beauty of this Potsticker Soup Recipe lies in its simplicity and the harmony each ingredient brings. From earthy mushrooms to aromatic ginger and crisp bok choy, every item plays a crucial role in building depth and character in the soup.
- 2 tablespoons olive oil, divided: Helps sauté mushrooms and aromatics to bring out their natural flavors.
- 8 ounces shiitake mushrooms, thinly sliced: Adds an earthy umami note and meaty texture.
- 2 tablespoons grated or minced fresh ginger: Gives the broth a zesty warmth and refreshing bite.
- 4 cloves garlic, pressed or minced: Essential for a robust, savory base.
- 6 cups vegetable broth: The comforting liquid foundation that ties all ingredients together.
- 2 tablespoons soy sauce: Provides a touch of saltiness and deep umami richness.
- 16 to 20 ounces frozen potstickers: The star of the dish offering tender, filled dumplings that soak up the broth.
- 5 scallions, thinly sliced and divided: Adds freshness and a mild onion flavor layered in and on top.
- 3 baby bok choy, ends trimmed off and leaves separated: Delivers a crunchy, leafy green contrast in texture and color.
- 2 teaspoons toasted sesame oil: A fragrant finish that lifts the flavor with nutty warmth.
- Freshly-ground black pepper: For subtle heat and seasoning to taste.
- Optional toppings (chili crisp, toasted sesame seeds, furikake seasoning, fried garlic): Perfect for adding extra crunch, spice, and umami dimension.
How to Make Potsticker Soup Recipe
Step 1: Sauté the Mushrooms and Aromatics
Start by warming 1 tablespoon of olive oil in a large stockpot over medium-high heat. Toss in the thinly sliced shiitake mushrooms and sauté until they’re golden brown and fragrant, about 5 to 7 minutes. This step is crucial because it unlocks the deep, earthy flavors of the mushrooms that will infuse the broth. Next, add the remaining tablespoon of olive oil along with the minced garlic and fresh ginger. Stir everything together and cook for another 1 to 2 minutes until that gorgeous aroma fills your kitchen.
Step 2: Build the Broth
Pour in the vegetable broth along with the soy sauce and give it a good stir to combine all those flavorful browned bits from the pan. Bring the broth to a rolling boil. This is where the magic of the soup base happens, concentrating those savory notes while marrying the garlic and ginger beautifully.
Step 3: Cook the Potstickers and Veggies
Drop in your frozen potstickers carefully to avoid overcrowding the pot. Add half of the thinly sliced scallions and the separated baby bok choy leaves right after. Stir gently and let everything simmer for about 3 to 4 minutes, or until the potstickers are heated through and the bok choy has wilted but still holds some crunch. This quick cooking keeps the textures pleasing and the soup vibrant.
Step 4: Finish with Sesame Oil and Seasoning
Stir in the toasted sesame oil to add a nutty aroma that always feels like the secret finishing touch. Season with freshly ground black pepper and taste the broth, adjusting with a splash more soy sauce if you want deeper umami. This balance between salty, fragrant, and a hint of spice makes your Potsticker Soup Recipe truly sing.
How to Serve Potsticker Soup Recipe
Garnishes
To elevate your presentation and flavor even more, sprinkle the remaining fresh scallions on top. Add any optional toppings you love like chili crisp for heat, toasted sesame seeds for crunch, furikake for an extra umami kick, or crunchy fried garlic for richness. These little extras bring visual appeal and layers of texture that make every bite exciting.
Side Dishes
Though this soup is hearty on its own, pairing it with a small side like steamed jasmine rice, light cucumber salad, or even some crispy spring rolls will round out your meal beautifully. These sides complement the soup’s flavors and texture variety without overpowering that delicate broth.
Creative Ways to Present
For an impressive but simple presentation, serve the soup in wide, shallow bowls to showcase the colorful bok choy leaves and potstickers. Consider adding a small drizzle of chili oil on top or swirling in a spoonful of miso paste for extra depth. If you’re having guests, offer an array of toppings in small dishes so everyone can customize their own bowl.
Make Ahead and Storage
Storing Leftovers
After enjoying your Potsticker Soup Recipe, store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep in mind the potstickers may absorb some broth as they sit, so it’s best to reheat gently to maintain texture.
Freezing
You can freeze the soup, but be cautious with the potstickers as their texture might change once thawed. For best results, freeze the broth and vegetables separately from the potstickers. Reheat the broth first, then add freshly cooked or thawed potstickers when serving.
Reheating
When you’re ready to enjoy your soup again, reheat gently on the stovetop over medium heat. Stir occasionally and, if the broth has reduced, add a splash of vegetable broth or water to bring it back to life without making it too salty.
FAQs
Can I use homemade potstickers for this soup?
Absolutely! Homemade potstickers add a fresh touch, and this soup is a fantastic way to use any leftover dumplings. Just make sure they’re fully cooked before adding to the broth to avoid overcooking during simmering.
What can I substitute for shiitake mushrooms?
If shiitake aren’t available, cremini or button mushrooms work well too. They provide a mild earthiness that complements the broth without overpowering it.
Is this soup vegetarian or vegan?
This Potsticker Soup Recipe is vegetarian as written when using vegetable broth and vegetarian potstickers. To keep it vegan, ensure the potstickers contain no eggs or meat and use soy sauce or tamari that fits your dietary preference.
Can I make this soup spicier?
Definitely! Adding chili crisp, a dash of Sriracha, or freshly chopped chili peppers during serving will bring a nice, spicy kick to balance the rich broth and tender potstickers.
How long does it take to make this soup?
This recipe is designed to be quick and convenient — from start to finish, it takes about 25 minutes. Perfect for a busy weeknight or when you want something satisfying with minimal effort.
Final Thoughts
There is something uniquely comforting about a bowl of potsticker soup that warms you inside and out, and this Potsticker Soup Recipe hits every mark with its balance of flavors and ease of preparation. Whether you’re a seasoned home cook or just looking for a fast, delicious meal, this recipe is sure to become a staple. Dive in, spoon in hand, and enjoy every cozy, tasty bite!
Print
Potsticker Soup Recipe
This cozy Potsticker Soup recipe is a quick and comforting meal that comes together in just 25 minutes. Featuring sautéed shiitake mushrooms, fresh ginger, garlic, and tender baby bok choy in a savory vegetable broth, it’s loaded with frozen potstickers for a satisfying bite. Easily customizable with your favorite dumplings and optional toppings like chili crisp or toasted sesame seeds, this soup is perfect for a warming weeknight dinner.
- Total Time: 25 minutes
- Yield: 4 to 6 servings
Ingredients
Main Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, ends trimmed off and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper, to taste
Optional Toppings
- Chili crisp
- Toasted sesame seeds
- Furikake seasoning
- Fried garlic
Instructions
- Sauté Mushrooms and Aromatics: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the thinly sliced shiitake mushrooms and sauté, stirring occasionally, until they are browned and tender. Then add the remaining 1 tablespoon olive oil, minced garlic, and grated fresh ginger. Continue to sauté for 1 to 2 minutes until fragrant, stirring occasionally to prevent burning.
- Simmer the Broth: Pour in the 6 cups of vegetable broth and 2 tablespoons soy sauce, stirring to combine all ingredients. Increase the heat and bring the broth to a rolling boil, which will build the foundation of flavor for your soup.
- Cook Potstickers and Vegetables: Once the broth is boiling, add the frozen potstickers, half of the sliced scallions, and the separated baby bok choy leaves. Stir gently to combine and cook for 3 to 4 minutes or until the potstickers are fully cooked through and the bok choy has softened but retained some bite.
- Finish the Soup: Stir in 2 teaspoons of toasted sesame oil and season the soup with freshly ground black pepper to taste. Adjust seasoning further if needed by adding more soy sauce or pepper according to your preference.
- Serve and Garnish: Ladle the hot soup into bowls and garnish generously with the remaining scallions. Add any optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic to enhance flavor and texture. Serve immediately for the best taste and warmth.
Notes
- You can substitute frozen potstickers with handmade or store-bought dumplings of your choice.
- For a protein boost, add cooked shredded chicken or tofu along with the potstickers.
- Adjust the level of spiciness by adding chili crisp or a dash of hot sauce when serving.
- Make sure not to overcook the bok choy to keep it crisp and fresh.
- Leftovers can be stored in the refrigerator for up to 2 days; reheat gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
