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–+ servings
Potsticker Soup With Mushrooms & Bok Choy

Comforting Potsticker Soup with Mushrooms & Bok Choy Delight

Enjoy a bowl of Potsticker Soup With Mushrooms & Bok Choy, a cozy and versatile meal perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 pack Frozen Potstickers Any variety works beautifully.
  • 4 cups Chicken or Vegetable Broth Use low-sodium for a healthier option.
  • 2 tablespoons Soy Sauce Coconut aminos can be a gluten-free alternative.
  • 1 tablespoon Sesame Oil Olive oil can replace it.
For the Vegetables
  • 8 ounces Mushrooms Shiitake recommended; substitute with cremini if needed.
  • 2 cups Bok Choy Can be swapped with spinach or kale.
  • 2 cloves Garlic Fresh is best, but pre-minced works too.
  • 1 tablespoon Ginger Fresh or ground both work.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of sesame oil in a large pot over medium heat.
  2. Add 2 minced garlic cloves and 1 tablespoon of grated ginger. Sauté for about 30 seconds until fragrant.
  3. Add 8 ounces of sliced shiitake mushrooms and stir gently. Cook for 2-3 minutes until softened.
  4. Pour in 4 cups of chicken or vegetable broth and 2 tablespoons of soy sauce. Bring to a gentle boil, then simmer for about 5 minutes.
  5. Add frozen potstickers to the simmering broth and cook for about 5-7 minutes until tender.
  6. Stir in 2 cups of chopped bok choy and cook for an additional 2 minutes.
  7. Taste and adjust seasoning as necessary. Serve hot, garnished with green onions or sesame seeds.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 25mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 50mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days; freeze soup broth and potstickers separately for up to 3 months.

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