Ingredients
Scale
Gather up these simple ingredients and let’s get cooking:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 6 cups chicken or vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground ginger
- 24 frozen potstickers
- 2 cups bok choy, chopped
- 2 green onions, sliced
- Salt and pepper to taste
If you’re missing an ingredient, don’t stress. You can swap in some cabbage for bok choy or use frozen dumplings if that’s what you have on hand. It’s all about making it work with what you’ve got—just like my mom used to do.
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until it becomes translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking for another 3 minutes until the mushrooms are tender.
- Pour in the chicken or vegetable broth and bring it to a gentle simmer. Stir in the soy sauce, sesame oil, and ground ginger.
- Add the frozen potstickers gently into the simmering broth. Cover the pot and let them cook for about 5-7 minutes, or until they are heated through and tender.
- Toss in the chopped bok choy and simmer for another 2-3 minutes until the bok choy is just wilted but still bright green.
- Season the soup with salt and pepper to taste. Ladle the soup into bowls and garnish with sliced green onions.
From my kitchen to yours, I assure you this recipe is as forgiving as it is delicious. Don’t worry about getting it perfect—focus on the flavors and the joy of feeding your loved ones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Potsticker Soup with Mushrooms & Bok Choy, recipe, cooking, food
