Description

A comforting and flavorful soup featuring tender potstickers, savory mushrooms, and fresh bok choy in a rich, aromatic broth. Perfect for a quick and satisfying meal!

Ingredients

Units Scale

1 tablespoon sesame oil (or vegetable oil)
3 cloves garlic, minced
1 teaspoon fresh ginger, grated
8 ounces mushrooms, sliced (shiitake, cremini, or button)
6 cups vegetable broth (or chicken broth)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon rice vinegar
1/2 teaspoon red pepper flakes (optional, for heat)
12–16 frozen potstickers (vegetable or meat-filled)
2 cups baby bok choy, chopped
2 green onions, sliced (for garnish)
1 teaspoon sesame seeds (for garnish)

1/2 teaspoon white pepper (optional, for extra flavor)

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Instructions

Heat sesame oil in a large pot over medium heat. Add garlic and ginger, sautéing for 30 seconds until fragrant.
Add mushrooms and cook for 3-4 minutes until softened.
Pour in vegetable broth, soy sauce, rice vinegar, and red pepper flakes. Bring to a gentle boil.
Add frozen potstickers and cook according to package instructions (usually 5-7 minutes).
Stir in chopped bok choy and cook for another 2 minutes until wilted.
Taste and adjust seasoning with white pepper or extra soy sauce if needed.

Serve hot, garnished with green onions and sesame seeds.

Notes

Use dumplings or wontons if you don’t have potstickers.

Add sliced carrots or baby corn for extra veggies.

For a protein boost, add shredded chicken, tofu, or shrimp.