Easy Potsticker Soup

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Easy Potsticker Soup makes a great weeknight meal! A savory broth with potstickers, mushrooms and baby bok choy ready in under 30 minutes.

Between baseball practice, martial arts and orchestra concerts, we have a lot of busy weeknights around here. Busy nights where I don’t want to run through the drive-thru but need something fast, hearty and comforting for my family. That is where soups like this Easy Potsticker Soup come in handy.

The trick to getting this soup on the table in a flash is frozen potstickers. And while I do make homemade potstickers from time to time, I don’t always have them around so I always have a bag of the pre-made ones in my freezer. They make a great addition our stir fry dinners, a quick snack and this Potsticker Soup.

Let’s talk about the other ingredients you’ll need to need to make it.

Easy Potsticker Soup Ingredients:

• OLIVE OIL: Or another neutral oil to saute the mushrooms, ginger and garlic.
• GINGER: Use fresh ginger for this recipe for the best flavor.
• GARLIC
• SHIITAKE MUSHROOMS: Are popular in Asian cuisine. They are earthy, meaty and super savory. If you can’t find them fresh, you can use dried for this recipe, just make sure to rehydrate them first.
• LOW-SODIUM CHICKEN BROTH: Because you are adding soy sauce to this dish, it is important to use low-sodium chicken broth. This will help you stay in control of the overall saltiness of the dish.
• SOY SAUCE: Adds umami flavor.
• SESAME OIL: Adds a bit of nuttiness to the broth. A little goes a long way with sesame oil so you won’t need much.
• WHITE MISO PASTE: A type of fermented soy bean paste. It’s mild, slightly sweet and has a bit of a nutty flavor.
• POTSTICKERS: You can use your favorite frozen potstickers in this recipe. I used a pork and vegetable potsticker but you can use chicken or a veggie only if you like. Using mini-potstickers will make this a bit easier to eat but regular sized potstickers will work just fine.
• BABY BOK CHOY: A type of Chinese Cabbage. It is smaller, milder and slightly sweeter than standard bok choy.
• GREEN ONIONS: Optional for a garnish.
• CHILI CRISP: I like to drizzle some over the top for some added heat but you can omit it.

Step by Step Photos and Instructions:

Making this potsticker soup is so easy! I find it easiest if I have all of the ingredients ready to go because it comes together really quickly.

• STEP #1: Heat olive oil in a large soup pot over medium heat. Add mushrooms and cook just until they start to soften. Add in ginger and garlic. Cook just until fragrant.
• STEP #2: Pour in the low-sodium chicken broth, soy sauce and sesame oil. Bring to a boil.
• STEP #3: Reduce heat to medium and add in potstickers and cook for 5 minutes. Add in bok choy and cook just until wilted, about 2 minutes.
• STEP #4: Whisk miso paste with some of the hot broth. Remove soup from heat and stir in miso mixture. Serve immediately with green onions and chili crisp as a garnish.

Storage and Leftovers:

This soup is best eaten immediately. The potstickers will start to break down pretty rapidly so storing and reheating doesn’t really work.

Looking for more soups with Asian flare? Try these:

Egg Drop Soup is a Chinese restaurant favorite! With the savory broth and silky eggs, this comforting soup will be a hit at home too!

Hot and Sour Soup is a classic Chinese soup that is easy to make. This comforting, flavorful soup can be on your table in 30 minutes.

Chicken Udon Soup is an Asian inspired twist on Classic Chicken Noodle. Made with diced chicken, shiitake mushrooms, garlic, ginger and udon noodles. It’s an easy weeknight dinner!