There's nothing quite like a steaming bowl of Potsticker Soup with Mushrooms & Bok Choy to warm you up on a chilly evening. The savory broth, tender dumplings, and earthy mushrooms create a comforting, umami-rich experience with every spoonful.

I first discovered this recipe on a busy weeknight when I needed something quick yet satisfying. A package of frozen potstickers in my freezer and some fresh bok choy in my crisper became the foundation for a meal that now regularly graces our dinner table. The best part? It comes together in just 30 minutes, making it perfect for those nights when you want homemade comfort without the fuss.

Why You'll Love This Potsticker Soup

Get ready to fall in love with your new go-to weeknight soup! This Potsticker Soup with Mushrooms & Bok Choy is packed with flavor and comes together effortlessly.

First, it's incredibly quick and easy. With frozen potstickers as the star ingredient, you skip the hassle of making dumplings from scratch while still enjoying that comforting bite.

It's also budget-friendly. Using simple, affordable ingredients like mushrooms, bok choy, and broth, you can create a hearty, satisfying meal without breaking the bank.

Another reason to love this recipe? It's versatile. You can swap in different mushrooms, add protein like tofu or chicken, or even spice it up with a splash of chili oil for extra heat.

And finally, this soup is family-friendly. The mild, savory broth appeals to both kids and adults alike, while the potstickers make it a fun and unique twist on traditional soup.

Ingredients Notes

The magic of this soup comes from its simple yet flavorful ingredients. Each one plays a key role in building a rich, savory broth and a perfectly balanced dish.

Potstickers (or Dumplings) – The heart of this soup! I recommend using frozen chicken, pork, or vegetable potstickers. They cook directly in the broth, absorbing all the delicious flavors while adding a hearty texture.

Mushrooms – Shiitake mushrooms add a deep umami flavor, but you can also use cremini, button, or even a mix of different varieties. If using dried mushrooms, be sure to soak them first to rehydrate.

Bok Choy – This leafy green provides a refreshing crunch and slight bitterness that balances the richness of the broth. Baby bok choy works best, but regular bok choy, Napa cabbage, or spinach can also be used.

Garlic and Ginger – Fresh garlic and ginger create a fragrant, aromatic base that enhances the soup’s depth. Sautéing them before adding the broth releases their full potential.

Broth – A good-quality chicken or vegetable broth is key to making this soup flavorful. If you prefer a richer broth, consider adding a splash of soy sauce or miso paste for extra depth.

How To Make This Potsticker Soup

Making this Potsticker Soup with Mushrooms & Bok Choy is easier than you might think. Here’s how to bring it all together in just a few simple steps.

Start by heating a bit of sesame oil in a large pot over medium heat. Once warm, add minced garlic and grated ginger, stirring frequently until fragrant. This step is crucial for developing that signature aromatic base.

Next, toss in the sliced mushrooms and cook for a few minutes until they begin to soften. Mushrooms release their natural juices as they cook, deepening the flavor of the broth.

Pour in the chicken or vegetable broth, bringing it to a gentle simmer. If you like a bit more umami, add a splash of soy sauce or a spoonful of miso paste at this stage. Let everything simmer for about 5 minutes to marry the flavors.

Carefully add the frozen potstickers directly into the simmering broth. Make sure they have enough space to cook evenly without sticking together. Allow them to cook according to the package instructions, usually around 5-7 minutes.

Finally, add the chopped bok choy and let it cook for just 2-3 minutes until wilted but still vibrant. Taste and adjust the seasoning with salt, pepper, or additional soy sauce as needed.

Your soup is now ready! Serve hot with a drizzle of sesame oil, chopped green onions, or a sprinkle of red pepper flakes for a little heat.

Storage Options

If you have leftovers, this soup stores beautifully. Refrigerate any extra portions in an airtight container for up to 3 days. Keep in mind that the potstickers will continue to absorb liquid, so you may need to add extra broth when reheating.

To freeze, store the broth and cooked potstickers separately if possible. The dumplings can become mushy if left in the broth for too long. Freeze for up to 2 months and thaw overnight before reheating.

For reheating, simply warm the soup on the stovetop over medium heat until hot. If the broth has thickened too much, add a little water or extra broth to bring it back to the right consistency.

Variations and Substitutions

One of the best things about this soup is how adaptable it is! Here are some fun variations to try:

For a spicier kick, add a spoonful of chili paste, a splash of sriracha, or drizzle some chili oil over the top before serving.

If you want extra protein, toss in some shredded rotisserie chicken, tofu, or even shrimp in the last few minutes of cooking.

Swap the bok choy for other greens like spinach, kale, or Napa cabbage for a slightly different texture and flavor.

For a richer broth, mix in a spoonful of miso paste or use bone broth instead of regular stock for added depth.

If you're craving a creamier version, stir in a bit of coconut milk or a dash of heavy cream for a luscious twist on the classic.

This Potsticker Soup with Mushrooms & Bok Choy is endlessly customizable, so feel free to get creative and make it your own. No matter how you prepare it, you're in for a cozy and delicious meal that’s sure to become a household favorite!