A comforting and flavorful soup featuring tender potstickers, hearty mushrooms, and fresh bok choy, simmered in a fragrant ginger-garlic broth. This quick and satisfying dish is perfect for chilly evenings and busy weeknights.
Why You’ll Love This Recipe
- Quick and easy: Ready in just 25 minutes.
- Customizable: Add your favorite vegetables or protein.
- Nourishing: A healthy, flavorful broth infused with ginger and garlic.
- Minimal cleanup: Made in one pot.
- Diet-friendly: Easily adapted for vegetarian, vegan, or gluten-free diets.
Ingredients
- 1 package frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
Directions
- Heat the chicken or vegetable broth in a large pot over medium-high heat until it begins to simmer.
- Add the grated ginger and minced garlic to the broth. Cook for 2-3 minutes to infuse the flavors.
- Stir in the soy sauce, mushrooms, and bok choy. Simmer for 5 minutes, or until the vegetables are tender.
- Add the frozen potstickers to the soup, ensuring they are submerged. Cook according to package instructions, usually 5-7 minutes.
- Stir in most of the sliced green onions, saving some for garnish. Adjust seasoning with more soy sauce if needed.
- Ladle the soup into bowls, garnish with the reserved green onions, and serve hot.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Variations
- Add protein: Include cooked shrimp, shredded chicken, or tofu for added nutrition.
- Make it vegetarian/vegan: Use vegetable broth and vegan potstickers.
- Add spice: Drizzle chili oil or sprinkle red pepper flakes for a spicy kick.
- Enhance with herbs: Top with fresh cilantro or add a splash of sesame oil.
- Gluten-free option: Use tamari instead of soy sauce and gluten-free potstickers.
Storage and Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a pot over medium heat. Add a splash of water or broth if the soup has thickened.
FAQs
1. Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers work just as well. Adjust the cooking time accordingly.
2. What type of mushrooms should I use?
Button, shiitake, or cremini mushrooms are all excellent options.
3. Can I make this soup ahead of time?
Yes, but add the potstickers just before serving to avoid sogginess.
4. How can I boost the flavor of the broth?
Add a splash of fish sauce, a spoonful of miso paste, or a drizzle of sesame oil.
5. What can I substitute for bok choy?
Spinach, kale, or napa cabbage make great alternatives.
6. Is this soup freezer-friendly?
No, freezing is not recommended as the potstickers may lose their texture.
7. Is this soup spicy?
No, but you can add heat with chili oil or fresh chili slices.
8. What sides go well with this soup?
Pair it with a fresh salad or spring rolls for a complete meal.
9. Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce works well, and you can adjust the seasoning to taste.
10. How do I keep the potstickers intact while cooking?
Avoid stirring vigorously after adding the potstickers to the soup.
Conclusion
Potsticker Soup with Mushrooms & Bok Choy is a delightful mix of comforting flavors, fresh ingredients, and a fragrant broth. It’s a quick, wholesome recipe perfect for a cozy dinner or a nourishing meal on a busy day. Whether you prefer a vegan option, extra protein, or a spicy twist, this soup is sure to become a family favorite!
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Potsticker Soup with Mushrooms & Bok Choy
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Cozy potsticker soup with mushrooms, bok choy, and ginger-garlic broth. A quick, hearty meal for chilly nights!
Ingredients
- 1 package frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
Instructions
- Heat the chicken or vegetable broth in a large pot over medium-high heat until it begins to simmer.
- Add the grated ginger and minced garlic to the broth. Cook for 2-3 minutes to infuse the flavors.
- Stir in the soy sauce, mushrooms, and bok choy. Simmer for 5 minutes, or until the vegetables are tender.
- Add the frozen potstickers to the soup, ensuring they are submerged. Cook according to package instructions, usually 5-7 minutes.
- Stir in most of the sliced green onions, saving some for garnish. Adjust seasoning with more soy sauce if needed.
- Ladle the soup into bowls, garnish with the reserved green onions, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Soup
- Cuisine: Asian-inspired
Keywords: Dumpling Soup with Mushrooms and Bok Choy