There's nothing quite as comforting as a warm bowl of Potsticker Soup with Mushrooms & Bok Choy on a chilly evening. This flavorful soup brings together tender dumplings, earthy mushrooms, and crisp bok choy in a rich, savory broth. The result? A cozy, umami-packed meal that feels like a hug in a bowl.

I first discovered this soup when I was looking for a quick and satisfying way to use up leftover frozen potstickers. What started as a simple experiment has now become a go-to dinner in our house, especially when we crave something hearty yet light. Best of all, it comes together in under 30 minutes, making it a perfect choice for busy weeknights.

Why You'll Love This Potsticker Soup

Get ready to fall in love with your new favorite one-pot meal! This Potsticker Soup with Mushrooms & Bok Choy is not only easy to make but also packed with flavor and nutrition.

First off, it’s super quick to prepare. With minimal chopping and a short cook time, you can have a satisfying meal on the table in less than half an hour.

It's also incredibly versatile. You can switch up the mushrooms, add different greens, or even use a variety of potstickers—chicken, pork, veggie—whatever you have on hand.

This soup is budget-friendly too! Using frozen potstickers and pantry staples means you get a restaurant-quality meal without breaking the bank.

And finally, the rich umami broth is deeply satisfying without being too heavy, making it a great option for any season.

Ingredients Notes

The magic of this Potsticker Soup with Mushrooms & Bok Choy lies in its simple, yet thoughtfully chosen ingredients. Each element adds depth and texture, creating a harmonious bowl of goodness.

Frozen potstickers are the star of this dish. Whether you prefer chicken, pork, or veggie-filled dumplings, they soak up the broth’s flavor beautifully while adding a satisfying bite.

Mushrooms provide an earthy, umami-rich depth. Shiitake mushrooms are my favorite for their meaty texture, but cremini or even white button mushrooms work well too.

Bok choy brings a crisp, slightly sweet contrast to the savory broth. Both baby bok choy and regular bok choy work here—just chop them into manageable pieces.

Garlic and ginger are essential for building flavor. Freshly minced garlic and grated ginger create an aromatic base that infuses every spoonful with warmth.

Low-sodium soy sauce and sesame oil round out the broth. A splash of soy sauce adds saltiness and depth, while toasted sesame oil brings a nutty finish. You can also add a touch of chili crisp for a bit of heat!

How To Make This Potsticker Soup

Making this Potsticker Soup with Mushrooms & Bok Choy is as easy as it gets. With just a few simple steps, you'll have a steamy, flavorful bowl ready in no time.

Start by heating a large pot or Dutch oven over medium heat. Add a bit of oil, followed by the garlic and ginger. Sauté for about 30 seconds, just until fragrant.

Next, toss in the mushrooms and cook for a few minutes until they soften and release their juices. This step builds the umami base for the broth.

Pour in the chicken or vegetable broth, followed by the soy sauce. Bring everything to a gentle boil before adding the frozen potstickers. Let them simmer according to the package instructions, usually about 5-7 minutes, until tender.

In the last couple of minutes, stir in the bok choy. It wilts quickly, so you don’t need much time. Finish the soup with a drizzle of toasted sesame oil and a sprinkle of green onions for a fresh burst of flavor.

Ladle the soup into bowls and serve immediately. If you like a bit of spice, top it off with chili crisp or a few dashes of sriracha!

Storage Options

This soup is best enjoyed fresh, but leftovers can be stored for later! Here’s how to keep it tasting great.

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. Keep in mind that the potstickers may soften over time, so you might prefer to store them separately.

To freeze, transfer the cooled broth (without the potstickers) into a freezer-safe container and freeze for up to 2 months. When ready to eat, reheat the broth and cook fresh potstickers directly in it for the best texture.

For reheating, simply warm the soup on the stove over medium heat until hot. If the broth has thickened, add a splash of water or broth to loosen it up.

Variations and Substitutions

One of the best things about this recipe is how customizable it is. Here are a few ways to make it your own:

Want a spicy kick? Add a spoonful of chili crisp, sriracha, or a dash of red pepper flakes to the broth.

Looking for a vegetarian option? Use vegetable broth and veggie potstickers, and swap the soy sauce for tamari if you need a gluten-free version.

For added protein, toss in cooked shredded chicken or tofu cubes. Both absorb the broth’s flavors beautifully.

Switch up the greens! If you don’t have bok choy, try baby spinach, kale, or even napa cabbage for a different texture.

Craving an extra hearty soup? Add a handful of rice noodles or ramen in the last few minutes of cooking for a noodle-soup hybrid.

No matter how you customize it, this Potsticker Soup with Mushrooms & Bok Choy is bound to become a favorite in your household. Give it a try and let me know your favorite variations!