Potsticker Soup with Mushrooms & Bok Choy
Potsticker Soup with Mushrooms & Bok Choy is a comforting and flavorful dish that combines tender dumplings, fresh vegetables, and a savory broth. Perfect for a cozy dinner or a quick lunch, this soup is sure to satisfy with its wholesome ingredients and delicious taste.
Equipment
- 1 large pot
- 1 soup ladle
- 1 cutting board
- 1 measuring cups and spoons
- 1 skimmer or slotted spoon
- 4 serving bowls
Ingredients
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 6 cups chicken or vegetable broth
- 1 cup mushrooms, sliced (shiitake or button)
- 2 cups bok choy, chopped
- 12 pieces frozen potstickers (store-bought or homemade)
- 2 green onions, sliced
- 1 tablespoon soy sauce
- to taste salt and pepper
- optional sesame oil for drizzling
Instructions
- Heat the vegetable oil in a large pot over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
- Pour in the chicken or vegetable broth and bring to a gentle boil.
- Once boiling, add the sliced mushrooms and cook for approximately 5 minutes until tender.
- Gently drop in the frozen potstickers. Cook according to package instructions, usually around 8-10 minutes.
- After the potstickers are cooked, add the chopped bok choy and soy sauce. Stir well and cook for another 2-3 minutes until the bok choy is wilted.
- Taste the soup and add salt and pepper as needed.
- Serve the soup hot in bowls, garnished with sliced green onions and a drizzle of sesame oil if desired.
Notes
You can customize the soup by adding other vegetables such as carrots, spinach, or snap peas based on your preference.
For a vegetarian option, use vegetable broth and ensure the potstickers are meat-free.
This soup can be made ahead and reheated, but it's best served fresh for optimal texture.