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
