A Cozy, Flavor-Packed Bowl You’ll Crave All Week

When the weather cools down — or when you just need something warm and comforting — this Potsticker Soup with Mushrooms & Bok Choy is pure bliss in a bowl. Imagine plump, juicy dumplings swimming in a rich, savory broth with tender bok choy and earthy mushrooms — all topped with a drizzle of sesame oil and fresh green onions. It’s light yet hearty, quick to make, and tastes like it came straight from your favorite Asian noodle shop.

I love how this soup transforms a bag of frozen potstickers into something special. It’s perfect for those nights when you want something homemade but effortless — a soothing, one-pot wonder that delivers comfort in every spoonful.

Why You’ll Love This Soup

Not only is it delicious, but it’s also customizable and super quick. You can use chicken, pork, or veggie potstickers — whatever you have on hand. The broth is simple yet full of depth, thanks to ginger, garlic, soy sauce, and a touch of sesame oil. Add a few fresh veggies, and you’ve got a balanced meal that’s nourishing and satisfying without being heavy.

Nutritional Benefits

This soup packs a ton of nutrition without feeling like “health food.” The mushrooms are rich in antioxidants and umami flavor, bok choy adds vitamins A and C (great for immunity), and potstickers provide protein and carbs to keep you full. It’s balanced, hydrating, and wholesome — the perfect cozy meal for busy days or when you’re feeling under the weather.

Potsticker Soup with Mushrooms & Bok Choy Recipe

Ingredients

• 1 tablespoon sesame oil (plus extra for drizzling)
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 6 cups chicken or vegetable broth
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar (optional for brightness)
• 8–10 frozen potstickers or gyoza (any variety: chicken, pork, or veggie)
• 2 cups chopped bok choy (about 2 small heads)
• 1 cup sliced mushrooms (shiitake, cremini, or button)
• 2 green onions, thinly sliced
• 1 teaspoon chili oil or flakes (optional for spice)
• Salt and pepper, to taste

Instructions

1. Sauté the aromatics: In a large pot, heat sesame oil over medium heat. Add garlic and ginger and sauté for about 30 seconds until fragrant.
2. Add broth and flavor: Pour in the chicken or vegetable broth, soy sauce, and rice vinegar. Bring to a gentle simmer.
3. Cook the potstickers: Add the frozen potstickers directly into the simmering broth. Cook for 6–8 minutes or until they’re tender and heated through.
4. Add veggies: Stir in the mushrooms and bok choy. Simmer for another 3–4 minutes until the vegetables are just tender but still bright and fresh.
5. Season & serve: Taste the broth and adjust seasoning with salt, pepper, or soy sauce. Ladle into bowls, top with sliced green onions, and drizzle with a touch of sesame oil or chili oil if you like it spicy.

Tasty Variations

• Spicy Miso Twist: Stir in 1 tablespoon of miso paste and a dash of sriracha for a rich, fiery flavor boost.
• Noodle Lover’s Upgrade: Add cooked ramen or rice noodles to make it heartier.
• Protein Boost: Drop in a soft-boiled egg, cooked shrimp, or shredded chicken for extra substance.
• Vegan-Friendly: Use veggie potstickers and vegetable broth — it’s still incredibly flavorful!

Helpful Tips

• Don’t overcook the potstickers: They’ll fall apart if left simmering too long. Remove them once tender if you need more time to cook the veggies.
• Use good broth: The broth makes the dish — choose a high-quality store-bought one or make your own for the best flavor.
• Slice veggies evenly: This helps everything cook at the same rate and keeps the soup balanced.
• Make ahead: Prep the broth and veggies in advance — just add potstickers right before serving for the perfect texture.

Frequently Asked Questions

1. Can I use homemade potstickers? Absolutely! Just make sure they’re sealed well and handle them gently so they don’t break apart in the broth.
2. What if I don’t have bok choy? Spinach, kale, or napa cabbage work beautifully as substitutes.
3. Can I make it spicier? Yes! Add chili oil, sriracha, or even a spoonful of gochujang to turn up the heat.
4. How long does it keep? Up to 3 days in the fridge. Reheat gently on the stove so the potstickers stay soft and not mushy.

Your New Favorite Cozy Bowl

This Potsticker Soup with Mushrooms & Bok Choy is comfort food at its finest — warm, flavorful, and nourishing from the first spoonful to the last. It’s the perfect blend of convenience and home-cooked love, ideal for chilly evenings, quick lunches, or when you just need something cozy and soul-soothing.

If you make this, don’t forget to share your beautiful bowl on Pinterest! Tag me so I can see how you made it your own — whether you went classic, spicy, or extra veggie-packed. 🥟🍜✨