I love making this Potsticker Soup with Mushrooms & Bok Choy when I want something warm, cozy, and packed with flavor without spending hours in the kitchen. Tender potstickers float in a savory broth infused with garlic, ginger, and sesame oil, while earthy mushrooms and vibrant bok choy add freshness and texture. It’s a simple, comforting meal that feels like a hug in a bowl.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon sesame oil or vegetable oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1 medium onion, diced
6 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon chili paste (optional)
10–12 frozen potstickers (pork, chicken, or vegetable)
2 cups mushrooms, sliced (shiitake, cremini, or button)
2 heads baby bok choy, chopped
2 green onions, sliced
Salt and pepper to taste
Directions
I start by heating the sesame oil in a large pot over medium heat. Once warm, I add the garlic, ginger, and diced onion. I sauté everything for about 3 to 4 minutes until the onions turn translucent and the mixture becomes fragrant.
Next, I pour in the broth along with the soy sauce, rice vinegar, and chili paste if I want a little heat. I stir well and bring the mixture to a gentle simmer.
When the broth is simmering, I carefully add the frozen potstickers directly into the pot. I let them cook for about 5 minutes.
Then I stir in the sliced mushrooms and chopped bok choy. I allow the soup to simmer for another 5 to 7 minutes, until the potstickers are fully cooked and the bok choy is tender but still bright and vibrant.
Before serving, I taste the broth and adjust the seasoning with salt and pepper as needed. I ladle the soup into bowls and finish it with a sprinkle of sliced green onions on top.
Servings and Timing
I typically get about 4 servings from this recipe, depending on portion size.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Variations
I like to drizzle chili oil over the top when I want extra heat. Sometimes I squeeze in fresh lime juice for brightness. If I want to add more vegetables, I toss in thinly sliced carrots, spinach, or napa cabbage. I can also swap the protein by choosing pork, chicken, shrimp, or vegetable potstickers depending on what I have on hand. For a heartier version, I occasionally add cooked rice noodles to make it even more filling.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I gently warm the soup on the stovetop over medium-low heat until heated through. I find that the potstickers can soften slightly as they sit in the broth, so I prefer enjoying the soup fresh when possible. If needed, I add a splash of broth or water while reheating to loosen it up.
FAQs
Can I use fresh potstickers instead of frozen?
I can absolutely use fresh potstickers. I just reduce the cooking time slightly and keep an eye on them to make sure they cook through without becoming too soft.
Can I make this soup vegetarian?
I simply use vegetable broth and vegetable potstickers to keep the soup fully vegetarian. The flavor remains rich and satisfying.
How spicy is this soup?
The soup is mild as written. I control the spice level by adjusting or omitting the chili paste. If I want more heat, I add chili oil or extra chili paste.
Can I freeze this soup?
I do not recommend freezing it once assembled because the potstickers can become mushy after thawing. If I want to prepare ahead, I freeze the broth separately and add fresh potstickers when reheating.
What other greens can I use instead of bok choy?
I sometimes substitute spinach, napa cabbage, or even kale. I adjust the cooking time slightly depending on how sturdy the greens are.
Conclusion
I find this Potsticker Soup with Mushrooms & Bok Choy to be one of the easiest ways to create a comforting, flavorful meal in under 30 minutes. It’s versatile, nourishing, and perfect for chilly evenings or whenever I crave something warm and satisfying. With simple ingredients and minimal effort, I can enjoy a homemade soup that feels both cozy and special.
📖 Recipe:
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Potsticker Soup with Mushrooms & Bok Choy
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
A warm and comforting potsticker soup filled with tender dumplings, earthy mushrooms, and fresh bok choy in a savory ginger-garlic broth. This easy one-pot meal comes together quickly and delivers bold, satisfying flavor.
Ingredients
1 tablespoon sesame oil or vegetable oil
3 cloves garlic, minced
1 tablespoon ginger, minced
1 medium onion, diced
6 cups chicken or vegetable broth
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon chili paste (optional)
10–12 frozen potstickers (pork, chicken, or vegetable)
2 cups mushrooms, sliced (shiitake, cremini, or button)
2 heads baby bok choy, chopped
2 green onions, sliced
Salt and pepper to taste
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the garlic, ginger, and diced onion, and sauté for 3 to 4 minutes until fragrant and the onion is translucent.
- Pour in the broth, soy sauce, rice vinegar, and chili paste if using. Stir well and bring to a gentle simmer.
- Add the frozen potstickers directly to the simmering broth and cook for about 5 minutes.
- Stir in the sliced mushrooms and chopped bok choy. Simmer for another 5 to 7 minutes, until the potstickers are fully cooked and the bok choy is tender but still vibrant.
- Taste and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with sliced green onions before serving.
Notes
For extra heat, drizzle chili oil over the finished soup.
Add thinly sliced carrots, spinach, napa cabbage, or kale for additional vegetables.
For a heartier meal, stir in cooked rice noodles before serving.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop and add a splash of broth or water if needed.
Freezing is not recommended once assembled, as potstickers may become mushy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 890 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 15 g
- Cholesterol: 35 mg
