Potsticker Soup: Asian-Inspired Broth with Mushrooms & Bok Choy

Introduction

Warm, comforting, and bursting with Asian-inspired flavors, potsticker soup is a delicious and satisfying meal that’s surprisingly easy to make. This recipe features plump, juicy potstickers swimming in a savory broth with earthy mushrooms and vibrant bok choy, creating a harmonious blend of textures and tastes. It’s the perfect weeknight dinner or a comforting lunch on a chilly day.

Making the Perfect Potsticker Soup

Ingredients You’ll Need

• **Potstickers:** Frozen or homemade (approximately 20-24 potstickers). Vegetable, pork, or chicken potstickers all work well.
• **Broth:** 6 cups of chicken or vegetable broth. Low-sodium is recommended to control the salt level.
• **Mushrooms:** 8 ounces of sliced mushrooms (shiitake, cremini, or button mushrooms).
• **Bok Choy:** 1 large head of bok choy, chopped. Separate the white stems from the green leaves as they cook at different rates.
• **Aromatics:** 2 cloves garlic, minced; 1 inch ginger, grated.
• **Soy Sauce:** 2 tablespoons.
• **Sesame Oil:** 1 teaspoon.
• **Rice Vinegar:** 1 tablespoon (optional, for added tang).
• **Green Onions:** 2-3 green onions, thinly sliced, for garnish.
• **Red Pepper Flakes:** Pinch (optional, for a touch of heat).

Step-by-Step Instructions

1. **Sauté the Aromatics:** In a large pot or Dutch oven, heat a little oil (vegetable or olive oil) over medium heat. Add the garlic and ginger and cook for about 30 seconds, until fragrant. Be careful not to burn them.
2. **Cook the Mushrooms:** Add the sliced mushrooms to the pot and cook until they are softened and lightly browned, about 5-7 minutes.
3. **Add the Broth and Seasonings:** Pour in the chicken or vegetable broth. Stir in the soy sauce, sesame oil, and rice vinegar (if using). Bring the mixture to a simmer.
4. **Cook the Potstickers:** Gently add the potstickers to the simmering broth. Cook according to the package directions, or until they are heated through and cooked. Typically, this takes around 5-7 minutes for frozen potstickers.
5. **Add the Bok Choy:** Add the white stems of the chopped bok choy to the soup and cook for 2-3 minutes, until slightly softened. Then, add the green leaves and cook for another 1-2 minutes, until wilted but still vibrant.
6. **Serve and Garnish:** Ladle the potsticker soup into bowls. Garnish with sliced green onions and a sprinkle of red pepper flakes (if desired).

Tips for Delicious Potsticker Soup

• **Don’t Overcook the Potstickers:** Overcooked potstickers can become soggy. Follow the package directions carefully.
• **Customize the Vegetables:** Feel free to add other vegetables like carrots, snow peas, or edamame to the soup.
• **Add Protein:** For a heartier soup, consider adding cooked chicken, tofu, or shrimp.
• **Spice it Up:** Adjust the amount of red pepper flakes to your liking, or add a swirl of chili garlic sauce for extra heat.
• **Make it Ahead:** The broth can be made ahead of time and stored in the refrigerator for up to 3 days. Add the potstickers and bok choy just before serving.

Conclusion

Potsticker soup with mushrooms and bok choy is a simple yet satisfying dish that’s perfect for any occasion. With its flavorful broth, tender potstickers, and nutritious vegetables, it’s a meal that will warm you from the inside out. So, gather your ingredients and get ready to enjoy this delicious Asian-inspired soup!