By Bring Potsticker Soup with Mushrooms & Bok Choy to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Potsticker Soup with Mushrooms & Bok Choy captures the essence of healthy & special diet|gluten-free while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Potsticker Soup with Mushrooms & Bok Choy becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
12 potstickers (store-bought or homemade)
2 tablespoons sesame oil
4 cups vegetable broth
2 cups water
1 cup shiitake mushrooms, sliced
1 cup bok choy, chopped
1 tablespoon soy sauce (or tamari for gluten-free)
2 cloves garlic, minced
1-inch piece of ginger, grated
1 tablespoon rice vinegar
½ teaspoon chili flakes (optional)
2 green onions, sliced
Fresh cilantro for garnish
Salt and pepper to taste
PREPARATION STEPS
Cook the Potstickers:
In a large pot, heat 1 tablespoon of sesame oil over medium heat. Add the potstickers and cook until they are golden brown on the bottom, about 2-3 minutes. Add a splash of water (about 1/4 cup) to the pot, cover, and steam the potstickers for an additional 3-4 minutes until cooked through. Remove the potstickers and set aside.
Prepare the Soup Base:
In the same pot, add the remaining tablespoon of sesame oil. Add the minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
Pour in the vegetable broth and water, and bring to a simmer.
Add the Vegetables:
Stir in the sliced shiitake mushrooms, chopped bok choy, soy sauce, rice vinegar, and chili flakes (if using). Simmer for about 5-7 minutes, or until the mushrooms are tender and the bok choy is wilted.
Combine:
Gently add the cooked potstickers back into the soup. Taste and adjust seasoning with salt and pepper as needed.
Serve:
Ladle the soup into bowls and garnish with sliced green onions and fresh cilantro. Enjoy your delicious Potsticker Soup with Mushrooms & Bok Choy!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 15 min | Cook: 20 min | Total: 35 min | Servings: 4 | Calories: ~300 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
