This potsticker soup with mushrooms & bok choy is a warm, cozy one-pot dinner that’s ready in just 25 minutes and serves 4. Tender potstickers simmer in a ginger-garlic broth with earthy mushrooms and fresh bok choy until everything is hearty, steamy, and full of flavor. I’ve made this so many times on cold weeknights that my family now requests it by name.
I first threw this together on a freezing Wednesday in January when I had a bag of frozen potstickers and not much else. I tossed them into a pot with some broth, mushrooms, and the bok choy I’d been meaning to use up, and dinner was done before my kids even finished their homework. They both looked up from their bowls and said, “Can we have this again tomorrow?” That was the moment I knew this recipe was a keeper.
What I love most is how the broth gets so fragrant from the fresh ginger and garlic — my whole kitchen smells amazing after just a few minutes of simmering. I’ve tried making dumpling soups with more complicated broths, but I always come back to this version because it’s simple, clean, and the flavors are exactly what I want in a cozy bowl of soup.
Why you’ll love this potsticker soup with mushrooms & bok choy
- Ready in 25 minutes — From the moment the broth starts simmering to the moment you’re sitting down with a full bowl, this dinner comes together incredibly fast.
- One pot, easy cleanup — Everything cooks in a single pot, which means I’m not standing at the sink for twenty minutes after dinner.
- Warm, fragrant broth — Fresh ginger and garlic infuse the broth with a cozy, aromatic flavor that makes the whole house smell incredible.
- Hearty but light — The potstickers make it filling while the mushrooms and bok choy keep it fresh and nourishing.
- My tested tip — I’ve found that adding the potstickers last and not stirring too hard keeps them from falling apart. The first time I made this I stirred too much and half of them split open — gentle hands make all the difference.
Ingredients overview
This soup comes together with just 8 simple ingredients. The base is chicken or vegetable broth infused with fresh grated ginger, minced garlic, and soy sauce, which gives the broth that warm, savory depth. Frozen potstickers, sliced mushrooms, chopped bok choy, and green onions round everything out. I tried using shiitake mushrooms instead of button mushrooms once and the flavor was even richer — I’d recommend it if you can find them.
- 1 package frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
Directions
- Heat the chicken or vegetable broth in a large pot over medium-high heat until it begins to simmer.
- Add the grated ginger and minced garlic to the broth. Cook for 2-3 minutes to infuse the flavors.
- Stir in the soy sauce, mushrooms, and bok choy. Simmer for 5 minutes, or until the vegetables are tender.
- Add the frozen potstickers to the soup, ensuring they are submerged. Cook according to package instructions, usually 5-7 minutes.
- Stir in most of the sliced green onions, saving some for garnish. Adjust seasoning with more soy sauce if needed.
- Ladle the soup into bowls, garnish with the reserved green onions, and serve hot.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Servings: 4
Variations
- Add protein: Include cooked shrimp, shredded chicken, or tofu for added nutrition.
- Make it vegetarian/vegan: Use vegetable broth and vegan potstickers.
- Add spice: Drizzle chili oil or sprinkle red pepper flakes for a spicy kick.
- Enhance with herbs: Top with fresh cilantro or add a splash of sesame oil.
- Gluten-free option: Use tamari instead of soy sauce and gluten-free potstickers.
Storage and Reheating
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat in a pot over medium heat. Add a splash of water or broth if the soup has thickened.
FAQs
1. Can I use fresh potstickers instead of frozen?
Yes, fresh potstickers work just as well. Adjust the cooking time accordingly.
2. What type of mushrooms should I use?
Button, shiitake, or cremini mushrooms are all excellent options.
3. Can I make this soup ahead of time?
Yes, but add the potstickers just before serving to avoid sogginess.
4. How can I boost the flavor of the broth?
Add a splash of fish sauce, a spoonful of miso paste, or a drizzle of sesame oil.
5. What can I substitute for bok choy?
Spinach, kale, or napa cabbage make great alternatives.
6. Is this soup freezer-friendly?
No, freezing is not recommended as the potstickers may lose their texture.
7. Is this soup spicy?
No, but you can add heat with chili oil or fresh chili slices.
8. What sides go well with this soup?
Pair it with a fresh salad or spring rolls for a complete meal.
9. Can I use low-sodium soy sauce?
Yes, low-sodium soy sauce works well, and you can adjust the seasoning to taste.
10. How do I keep the potstickers intact while cooking?
Avoid stirring vigorously after adding the potstickers to the soup.
Conclusion
Potsticker Soup with Mushrooms & Bok Choy is a delightful mix of comforting flavors, fresh ingredients, and a fragrant broth. It’s a quick, wholesome recipe perfect for a cozy dinner or a nourishing meal on a busy day. Whether you prefer a vegan option, extra protein, or a spicy twist, this soup is sure to become a family favorite!
You might also love these cozy soup and mushroom favorites
If you love a warm, hearty bowl that comes together fast, there’s plenty more on the blog. For another cozy soup night, the White Lasagna Soup is creamy, cheesy, and pure comfort. The Creamy Parmesan Italian Sausage Ditalini Soup is thick, savory, and perfect for cold evenings. If you love mushrooms, try the Black Pepper Chicken with Mushrooms for a quick stovetop dinner, or the Crispy Garlic Mushroom Bites for a golden, crunchy snack. And for a hearty slow cooker meal, the Creamy Crock Pot Chicken Pierogi Stew is warm and satisfying.
Print
Potsticker Soup with Mushrooms & Bok Choy
- Total Time: 25 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Potsticker Soup with Mushrooms & Bok Choy—hearty, flavorful, and ready in minutes! A cozy, comforting twist on your favorite dumpling dish.
Ingredients
- 1 package frozen potstickers
- 4 cups chicken or vegetable broth
- 1 cup sliced mushrooms
- 2 cups bok choy, chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green onions, sliced (reserve some for garnish)
- 2 tablespoons soy sauce
Instructions
- Heat the chicken or vegetable broth in a large pot over medium-high heat until it begins to simmer.
- Add the grated ginger and minced garlic to the broth. Cook for 2-3 minutes to infuse the flavors.
- Stir in the soy sauce, mushrooms, and bok choy. Simmer for 5 minutes, or until the vegetables are tender.
- Add the frozen potstickers to the soup, ensuring they are submerged. Cook according to package instructions, usually 5-7 minutes.
- Stir in most of the sliced green onions, saving some for garnish. Adjust seasoning with more soy sauce if needed.
- Ladle the soup into bowls, garnish with the reserved green onions, and serve hot.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Soup
- Cuisine: Asian-inspired