Asian-Inspired Potsticker Soup with Mushrooms & Bok Choy
Warm up with this cozy and flavorful Asian-style Potsticker Soup, filled with tender dumplings, savory mushrooms, and crisp baby bok choy in a rich, aromatic broth. Perfect for a quick weeknight dinner or a light and healthy lunch!
Ingredients:
1 tbsp toasted sesame oil
3 cloves garlic, minced
1-inch piece of fresh ginger, grated
6 cups chicken broth or vegetable broth
1 lb frozen or fresh potstickers (chicken, or veggie)
8 oz mushrooms, thinly sliced (shiitake, cremini, or button)
2 heads baby bok choy, chopped
3 tbsp soy sauce (low-sodium preferred)
1 tbsp rice vinegar
Salt & pepper to taste
Chopped green onions for garnish
Instructions:
1. In a large soup pot, heat sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant (about 1-2 minutes).
2. Pour in the chicken or vegetable broth and bring it to a gentle simmer.
3. Carefully add the potstickers, mushrooms, and bok choy to the pot.
4. Stir in the soy sauce and rice vinegar. Season with salt and pepper to taste.
5. Let the soup simmer for 10–15 minutes, or until the potstickers are tender and fully cooked.
6. Serve hot, garnished with fresh green onions.
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