Description
A warm and comforting soup filled with savory mushrooms, bok choy, and tender potstickers in a flavorful ginger-garlic broth, perfect for chilly days.
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
- Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add mushrooms and sauté until browned.
- Add the remaining olive oil along with garlic and ginger; sauté for 1-2 more minutes until fragrant.
- Pour in vegetable broth and soy sauce, bring to a boil.
- Add frozen potstickers, half of the scallions, and bok choy; cook for 3-4 minutes until potstickers are tender.
- Stir in sesame oil and black pepper to taste. Adjust seasoning if necessary.
- Dish out hot soup, garnish with remaining scallions and any chosen toppings.
Notes
- Use any variety of frozen potstickers (vegetable or meat-filled).
- Customize toppings based on your spice and flavor preferences.
- For extra protein, consider adding tofu or a soft-boiled egg.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 3g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 0mg
