Ingredients
Scale
- 2 tablespoons of olive oil, divided
- 8 ounces of thinly sliced shiitake mushrooms
- 2 tablespoons of fresh ginger, grated or minced
- 4 garlic cloves, pressed or minced
- 6 cups of vegetable broth
- 2 tablespoons of soy sauce
- 16–20 ounces of frozen potstickers
- 5 thinly sliced scallions, divided
- 3 baby bok choy, trimmed and leaves separated
- 2 teaspoons of toasted sesame oil
- Freshly-ground black pepper to taste
- Optional garnishes: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
- Sauté the mushrooms: Start by heating 1 tablespoon of olive oil in your large stockpot over medium-high heat. Add the shiitake mushrooms and sauté them for about 5-6 minutes, stirring occasionally, until they’re nicely browned. Browning the mushrooms gives the soup a deep, earthy flavor that’s worth the few extra minutes of cooking.
- Add garlic and ginger: Once the mushrooms are golden, add the remaining tablespoon of olive oil, along with the garlic and ginger. Sauté for another 1-2 minutes, stirring often. You’ll know it’s ready when your kitchen smells incredible—garlicky and gingery goodness!
- Pour in the broth and soy sauce: Next, add the vegetable broth and soy sauce to the pot. Give everything a good stir, then increase the heat to bring the mixture to a boil.
- Add the potstickers and veggies: Carefully add the frozen potstickers to the boiling broth, along with half of the sliced scallions and the baby bok choy. Stir gently to combine, and let everything cook for 3-4 minutes, or until the potstickers are tender and heated through.
- Finish with sesame oil and black pepper: Once the potstickers are done, turn off the heat and stir in the toasted sesame oil. Add a few twists of freshly ground black pepper, and give the soup a taste. Adjust the seasoning with more soy sauce or pepper if needed.
- Serve and garnish: Ladle the soup into bowls, making sure each one gets a good mix of potstickers, broth, mushrooms, and bok choy. Top with the remaining scallions, and feel free to add any extra garnishes like chili crisp, toasted sesame seeds, furikake, or fried garlic for an extra punch of flavor.
Notes
This soup is best enjoyed fresh, as the potstickers can get a bit soggy over time. However, if you have leftovers, let the soup cool to room temperature, then store it in an airtight container in the refrigerator for up to two days. When reheating, do it gently on the stove over medium heat, just until warmed through. Avoid bringing it to a boil again, as that can make the potstickers too soft.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner