This Potsticker Soup with Mushrooms & Bok Choy is comfort in a bowl—you’re seriously going to fall for this one. Imagine tender dumplings floating in a warm, savory broth, with earthy mushrooms and crisp bok choy in every spoonful. It’s rich without being heavy, flavorful without needing a ton of ingredients, and ready in under 30 minutes.
Whether you’re craving a cozy weeknight dinner or want to recreate your favorite takeout soup at home, this recipe delivers. It’s the kind of dish that feels special but comes together effortlessly. So grab your potstickers and let’s get cooking!
Why you will love this Potsticker Soup with Mushrooms & Bok Choy recipe
This soup has everything you want in a quick, satisfying meal. It’s cozy, flavorful, and comes together in just one pot. The potstickers give it that irresistible dumpling comfort, while the mushrooms and bok choy keep things fresh and balanced.
It feels like something you’d order from your favorite noodle bar—but it’s made right at home, with simple ingredients you probably already have. No complicated steps, no fancy techniques—just pure, delicious comfort you’ll want to make again and again.
HOw to make this Potsticker Soup with Mushrooms & Bok Choy recipe
You will need
You’ll find the exact measurements and instructions in the full recipe card below.
Potstickers: Frozen potstickers are the star of this soup. Pork, chicken, or veggie—use your favorite. No need to thaw them, just drop them right into the simmering broth.
Broth: Chicken or vegetable broth both work beautifully here. Go for a good-quality, low-sodium version if you can—this is your flavor base, so it matters.
Mushrooms: Sliced mushrooms add a lovely earthiness. Cremini or shiitake are especially good, but white mushrooms work in a pinch too.
Bok Choy: Tender and slightly sweet, bok choy brings both texture and freshness. Baby bok choy is ideal, but you can use regular—just slice it a bit finer.
Garlic: Fresh garlic gives the broth a deep, savory kick. Two cloves, minced finely, are just enough to warm things up.
Ginger: Freshly grated ginger brightens the soup and adds that classic hint of warmth found in many Asian-inspired broths.
Green Onions: These add a gentle sharpness and a pop of color. Use both the white and green parts for maximum flavor, and save a few slices for garnish.
Soy Sauce: A few tablespoons of soy sauce round out the broth with that perfect salty umami depth.
Step by-Step Instructions
Start by grabbing a large pot—something deep enough to hold all the broth and dumplings comfortably. Set it over medium heat and add a splash of oil (any neutral one will do). While that heats up, mince the garlic and grate your piece of fresh ginger.
Once the oil is shimmering, add the garlic, ginger, and the white parts of the green onions. Stir them around for about a minute, just until they’re fragrant. You don’t want them to brown—just to wake up their flavors.
Next, toss in the sliced mushrooms. Let them cook down for about 2 to 3 minutes. They’ll release some moisture and start to soften up. At this stage, it’ll already start to smell really good.
Now pour in the broth and add the soy sauce. Turn up the heat a bit and bring everything to a gentle boil. As soon as you see the first bubbles, lower the heat to a simmer.
Time for the potstickers. No need to thaw—just drop them in straight from the freezer. Be gentle so they don’t tear. Simmer for about 5 to 7 minutes, or follow the timing on the package. Keep the broth at a low simmer; too much bubbling can cause the dumplings to break apart.
While those cook, chop the bok choy if you haven’t already. Add it during the last two minutes of cooking. It should wilt and turn bright green but still keep some of its crunch.
To serve, ladle the soup into bowls and top with a few green onion slices you saved earlier. That’s it—you’re ready to dig in.
Potsticker Soup with Mushrooms & Bok Choy Recipe Tips
Use a broth you actually like the taste of—since it’s the base of the soup, there’s nowhere for a bland one to hide. If you’re using store-bought, go for a low-sodium version so you can control the salt.
Keep the potstickers at a gentle simmer. A rolling boil might seem faster, but it can cause them to break apart or fall apart before they’re cooked through. Lower heat = better dumplings.
Slice the mushrooms fairly thin so they soften quickly and soak up the flavor of the broth. You want them tender but not mushy.
Add the bok choy at the very end. Seriously, just a minute or two before you turn off the heat. It cooks fast and tastes best when it still has a little snap to it.
And don’t forget the green onion garnish—it’s not just for looks. That fresh, sharp bite right at the end really balances the whole bowl.
Perfect Pairing
Here are a few simple ideas that complement it perfectly.
Serve it with a side of steamed edamame—just toss them with a little sea salt and sesame oil. Or go for a quick cucumber salad with rice vinegar and a pinch of sugar for something cool and crisp on the side.
If you want to make it part of a bigger dinner spread, try some jasmine rice or a small bowl of plain noodles on the side to soak up that flavorful broth.
It’s also a great choice when you need something fast but comforting. Perfect for a cozy weeknight dinner, a quick weekend lunch, or even a casual dinner with friends when you don’t want to fuss over the stove. Just one pot, a few fresh ingredients, and it’s ready to go.
Craving something extra hearty?
If you’re in the mood for a richer, cream-based bowl, you’ll love our Creamy Parmesan Italian Sausage Soup. It’s loaded with bold flavor and perfect for cold evenings.
Looking for a plant-based option?
Try our Purple Black Bean Soup—it’s healthy, vibrant, and full of fiber-packed goodness. A totally different vibe, but just as satisfying.
Want another classic comfort soup?
You can’t go wrong with our Creamy Broccoli Cheddar Soup—smooth, cheesy, and cozy in every bite.
Kitchen Tools You will need
1. Microplane Zester
Perfect for grating fresh ginger quickly and finely—no stringy bits, no fuss. It’s also great for garlic, citrus zest, and even hard cheeses. One of those tools you’ll reach for all the time.
Check it out on Amazon
2. 5-Quart Nonstick Soup Pot
A solid, nonstick pot with a wide base makes a huge difference here. It gives your ingredients space to simmer gently, which is key for keeping those potstickers intact. Look for one with a glass lid so you can keep an eye on things without lifting it.
See it on Amazon
Frequently Asked Questions about Potsticker Soup with Mushrooms & Bok Choy
Can I use fresh potstickers instead of frozen?
Totally. Just keep in mind that fresh ones will cook faster—start checking them around the 3–4 minute mark. You want them cooked through but still holding their shape.
What kind of mushrooms work best?
Shiitake or cremini are great for depth of flavor, but you can use whatever you have on hand. Even basic white mushrooms do the trick.
Do I have to use bok choy?
Not at all. If bok choy’s hard to find, try spinach, napa cabbage, or even thinly sliced kale. Just keep an eye on cooking time—greens wilt fast.
Can I make this ahead of time?
You can prep the broth and veggies ahead, but for the best texture, add the potstickers and bok choy just before serving. That way, everything stays fresh and tender, not soggy.
What if I want it spicier?
Easy fix—add a spoonful of chili garlic sauce, a dash of sriracha, or a swirl of chili oil right before serving. You can also toss in a few red pepper flakes when cooking the aromatics.
Potsticker Soup with Mushrooms & Bok Choy
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
pour la fiche recipe Give me detail “: Title, Description, Ingredients, Instructions, Notes, Details (Prep Time, Time Cook, Time Total, Yield, Category, Method, Cuisine, Diet), Keywords, Nutrition (Serving Size, Calories, Sugar, Sodium, Fat, Saturated Fat, Unsaturated Fat, Trans Fat, Carbohydrates, Fiber, Protein, Cholesterol)
Ingredients
1 package frozen potstickers
4 cups chicken or vegetable broth
1 cup sliced mushrooms (shiitake, cremini, or white)
2 cups bok choy, chopped
2 cloves garlic, minced
1-inch piece of fresh ginger, grated
2 green onions, sliced (reserve some for garnish)
2 tablespoons soy sauce
1 tablespoon neutral oil
Instructions
Instructions
Start by heating a splash of neutral oil in a large pot over medium heat. Once the oil is warm, add the minced garlic, grated ginger, and the white parts of the green onions. Sauté for about a minute, just until the aromatics become fragrant—be careful not to let them brown. Next, stir in the sliced mushrooms and cook for 2 to 3 minutes. They should begin to soften and release their moisture, building a rich base for the soup. Once the mushrooms are tender, pour in the chicken or vegetable broth along with the soy sauce. Turn up the heat and bring the mixture to a gentle boil.Once boiling, carefully add the frozen potstickers directly into the broth. Lower the heat to a simmer and cook the dumplings according to the package instructions, usually about 5 to 7 minutes. Keep the simmer gentle to prevent the potstickers from breaking apart.In the last 2 minutes of cooking, stir in the chopped bok choy. It will wilt quickly and bring a pop of color and freshness to the soup. Once everything is cooked through, ladle the soup into bowls and top with the reserved green onion slices. Serve hot and enjoy immediately.
Notes
Use low-sodium broth and soy sauce to control salt levels.
Fresh spinach or napa cabbage can be used if bok choy isn’t available.
Add chili oil or red pepper flakes for heat.
Works great with pork, chicken, or veggie potstickers.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: soup
- Method: Stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1bowl
- Calories: 300 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 15mg
Keywords: Potsticker Soup with Mushrooms & Bok Choy, Potsticker Soup with Mushrooms and Bok Choypotsticker soup, dumpling soup, mushroom bok choy soup, Asian soup recipe, quick dinner recipe, one-pot soup, weeknight meals
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