If you’re craving something warm, comforting, and just a little bit special, this Potsticker Soup Recipe is exactly what you need. It’s a delightful bowl packed with tender potstickers, earthy shiitake mushrooms, and vibrant bok choy swimming in a fragrant, savory broth. Ready in just 25 minutes, it’s the perfect weeknight meal that feels both fancy and cozy, offering that satisfying blend of textures and flavors that keep you going back for more.
Ingredients You’ll Need
This Potsticker Soup Recipe uses simple, accessible ingredients that work harmoniously to build a hearty and flavorful soup. Each element adds its own magic—from the umami-packed mushrooms to the zing of fresh ginger—creating a balanced and satisfying dish.
- Olive oil: Divided use ensures perfect sautéing without overwhelming the flavors.
- Shiitake mushrooms: Thinly sliced for rich, meaty texture and deep umami taste.
- Fresh ginger: Adds a bright, spicy warmth that wakes up the broth beautifully.
- Garlic: Pressed or minced to infuse the soup with aromatic depth.
- Vegetable broth: The flavorful base that ties all ingredients together gently.
- Soy sauce: Adds savory saltiness and a hint of caramel color.
- Frozen potstickers: The star of the soup, bringing juicy fillings and tender wrappers.
- Scallions: Thinly sliced for a fresh, crisp bite and a pop of green color.
- Baby bok choy: Bright leaves add crunch and a mild, slightly sweet flavor.
- Toasted sesame oil: Adds a nutty finish that elevates the aroma and taste.
- Freshly-ground black pepper: For a touch of gentle heat and complexity.
- Optional toppings: Chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for exciting texture and flavor contrasts.
How to Make Potsticker Soup Recipe
Step 1: Sauté the mushrooms, garlic, and ginger
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 them until they become beautifully browned and fragrant. This step intensifies their umami flavor, laying a delicious foundation for your soup. Then, add the remaining olive oil along with the garlic and fresh ginger, cooking for another 1 to 2 minutes. The combination of these aromatics will fill your kitchen with an irresistible scent that’s like a warm invitation.
Step 2: Simmer the broth with potstickers and greens
Pour in the vegetable broth and soy sauce, stirring them together to create a deeply savory base. Once the broth begins to boil, gently add your frozen potstickers, half of the sliced scallions, and the separated baby bok choy leaves. The potstickers will cook right in the broth, absorbing flavors while releasing their own delicious juices, which makes the soup truly special. Let everything simmer for about 3 to 4 minutes, just until the potstickers are cooked through and the greens are tender yet fresh.
Step 3: Finish with sesame oil and seasoning
Stir in the toasted sesame oil, which adds a luscious nutty aroma and richness to your soup. Then, toss in a few twists of freshly-ground black pepper to give the broth a subtle, warming kick. Taste your soup at this point and adjust with more soy sauce or pepper if needed. This easy finishing touch brings all the flavors into perfect harmony, making your Potsticker Soup Recipe shine.
How to Serve Potsticker Soup Recipe
Garnishes
Serving your Potsticker Soup Recipe with the right garnishes takes it from tasty to truly irresistible. Sprinkle the remaining scallions on top for a fresh pop of color and crunch. Then, try adding chili crisp for a spicy, crunchy note or toasted sesame seeds for extra nuttiness. Furikake seasoning brings a hit of umami with seaweed and sesame elements, while fried garlic adds a delightful crunch and depth.
Side Dishes
This soup is quite satisfying on its own, but pairing it with light, complementary sides can turn your meal into a real feast. Consider steamed jasmine rice to soak up every drop of the savory broth or a simple cucumber salad to add a crisp, refreshing bite. For something a bit more vibrant, pickled vegetables or kimchi offer a tangy balance to the warm, comforting soup.
Creative Ways to Present
Make your Potsticker Soup Recipe truly memorable by serving it in individual bowls with plenty of garnishes laid out buffet-style so everyone can customize to their taste. Another fun idea is to serve the soup in bright, colorful bowls that showcase the greens and potstickers beautifully. Adding a drizzle of chili oil on top creates eye-catching swirls and an exciting flavor boost, sure to impress any guest.
Make Ahead and Storage
Storing Leftovers
Leftover Potsticker Soup Recipe tastes almost as good the next day. Store any extras in an airtight container in the refrigerator for up to 3 days. The flavors actually develop even more overnight, making for a convenient and delicious second helping.
Freezing
Freezing soup with potstickers can be a bit tricky because the texture of the dumpling wrappers might change. If you want to freeze the soup, it’s best to store the broth and vegetables separately from the potstickers. Freeze the broth and veggies in a container for up to a month, and keep the potstickers frozen in their original packaging or a freezer bag. Thaw and cook the potstickers fresh when ready to enjoy.
Reheating
Reheat your Potsticker Soup Recipe gently on the stove over medium heat. Stir occasionally to ensure even warming but be careful not to boil vigorously, as it could cause the potstickers to become tough. Adding a splash of water or broth while reheating can help keep everything nice and tender.
FAQs
Can I use fresh potstickers instead of frozen ones?
Absolutely! Fresh potstickers work wonderfully in this soup. They might cook a little faster, so keep an eye on the cooking time to avoid overcooking them.
Is this soup suitable for vegetarians?
Yes, it’s vegetarian as long as you choose vegetable broth and potstickers that don’t contain meat. Always check the ingredients to be sure, or make your own vegetable broth for maximum control.
Can I add other vegetables?
Definitely! This recipe is flexible. Feel free to toss in baby spinach, sliced carrots, or snap peas to add more color and nutrition.
What can I substitute for shiitake mushrooms?
If you can’t find shiitake mushrooms, cremini or button mushrooms make a great substitute. They provide a similar earthy flavor and work perfectly in the sauté step.
How spicy is the soup by default?
The soup itself is mild and comforting, but with optional add-ons like chili crisp, you can easily customize the spice level to your liking.
Final Thoughts
This Potsticker Soup Recipe is one of those cozy dishes you’ll want to return to again and again. It’s quick, full of vibrant flavors, and endlessly adaptable, making it perfect for busy nights or when you need a little culinary hug. I hope you give it a try and find just as much joy in each comforting spoonful as I do.
PrintPotsticker Soup Recipe
This cozy potsticker soup recipe is ready in just 25 minutes and features tender potstickers, fresh shiitake mushrooms, baby bok choy, and a flavorful broth enhanced with ginger, garlic, and toasted sesame oil. It’s a comforting and easily customizable soup perfect for a quick weeknight meal.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Total Time: 25 mins
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Soup Base
- 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
Potstickers & Vegetables
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, ends trimmed and leaves separated
Finishing Touches
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper, to taste
- Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
- Sauté: 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 fragrant. Then add the remaining tablespoon of olive oil, minced garlic, and grated ginger. Continue to sauté for 1-2 more minutes, stirring occasionally to release their flavors.
- Simmer: Pour in the vegetable broth and soy sauce, stirring to combine. Bring the broth to a boil over medium-high heat. Once boiling, add the frozen potstickers, half of the sliced scallions, and the separated baby bok choy leaves. Stir gently to combine and cook for 3-4 minutes, or until the potstickers are heated through and cooked.
- Finish: Stir in the toasted sesame oil and add freshly ground black pepper to taste. Adjust seasoning with additional soy sauce or pepper if desired.
- Serve: Ladle the soup into bowls and garnish generously with the remaining scallions and any optional toppings such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic. Serve hot for a comforting, flavorful meal.
Notes
- You can substitute the vegetable broth with chicken broth if not strictly vegetarian.
- Feel free to use your favorite variety of frozen potstickers, such as pork, chicken, or vegetable.
- Adjust the amount of soy sauce and black pepper according to your taste preference.
- For extra spice, add chili crisp or a dash of hot sauce when serving.
- Make sure not to overcrowd the pot when cooking potstickers; cook in batches if needed to avoid sticking.
- This soup is best served immediately but can be refrigerated and reheated within 2 days.
