Ingredients
Main Ingredients
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, ends trimmed off and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper, to taste
Optional Toppings
- Chili crisp
- Toasted sesame seeds
- Furikake seasoning
- Fried garlic
Instructions
- Sauté Mushrooms and Aromatics: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the thinly sliced shiitake mushrooms and sauté, stirring occasionally, until browned and fragrant. Then add the remaining tablespoon of olive oil, minced garlic, and grated ginger. Continue sautéing for 1–2 minutes, stirring occasionally, until the mixture is aromatic and well combined.
- Bring to a Simmer: Pour in the vegetable broth and soy sauce, stirring to combine all the ingredients. Increase the heat and bring the broth to a boil in the stockpot.
- Add Potstickers and Veggies: Once boiling, add the frozen potstickers, half of the sliced scallions, and the separated bok choy leaves. Stir gently to combine all ingredients in the broth.
- Cook Potstickers and Bok Choy: Allow the soup to cook for 3–4 minutes, or until the potstickers are cooked through and the bok choy is tender but still crisp.
- Finish Soup: Stir in the toasted sesame oil and season with freshly-ground black pepper to taste. Adjust seasoning with additional soy sauce or black pepper if desired.
- Serve: Ladle the soup into bowls and garnish with the remaining scallions and any optional toppings you prefer such as chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic for added texture and flavor.
Notes
- Use vegetable broth for a vegetarian soup; chicken broth can be substituted if preferred.
- Feel free to substitute potstickers with your favorite dumplings or frozen ravioli.
- Adjust soy sauce amount to control saltiness according to taste.
- Optional toppings add texture and complexity; try mixing and matching to your liking.
- This recipe can be easily doubled to serve a larger crowd.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently on stovetop.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
