POTSTICKER SOUP WITH MUSHROOMS & BOK CHOY
This Potsticker Soup with Mushrooms & Bok Choy is a warm and satisfying meal. It's packed with flavor and comes together quickly, making it perfect for a weeknight dinner.
Ingredients
- 1 tablespoon olive oil
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 6 cups chicken broth or vegetable broth
- 2 tablespoons soy sauce (low sodium recommended)
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 package (about 1 pound) frozen potstickers (pork, chicken, vegetable, or a mix)
- 1 head bok choy, chopped
- 2 green onions, thinly sliced
- Optional garnishes: fresh cilantro, sesame seeds
Instructions
- Sauté mushrooms: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they are softened and browned.
- Add garlic and ginger: Stir in the minced garlic and grated ginger. Cook for 1 minute more, until fragrant.
- Add broth and seasonings: Pour in the chicken broth (or vegetable broth), soy sauce, rice vinegar, sesame oil, and red pepper flakes (if using). Bring to a boil, then reduce heat to low and simmer for 10 minutes.
- Add potstickers: Add the frozen potstickers to the soup. Cook according to the package directions, usually about 5-7 minutes, or until they are heated through.
- Add bok choy: Stir in the chopped bok choy. Cook for 2-3 minutes, or until the bok choy is wilted but still slightly crisp.
- Garnish and serve: Ladle the soup into bowls and garnish with sliced green onions, fresh cilantro, and sesame seeds, if desired. Serve hot.
Notes
- Potstickers: You can use any type of potsticker you like. Vegetable potstickers make this a vegetarian meal.
- Mushrooms: You can use other types of mushrooms, such as shiitake or oyster mushrooms.
- Bok Choy: You can substitute other leafy greens, such as spinach or napa cabbage, for bok choy.
- Spice Level: Adjust the amount of red pepper flakes to your liking.
- Make-Ahead: The broth base 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.