Potsticker Soup with Mushrooms & Bok Choy

Potsticker Soup with Mushrooms & Bok Choy
Serves: 3–4
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients
Frozen potstickers: 1 package (any filling)
Chicken or vegetable broth: 4 cups
Mushrooms: 1 cup, sliced (button, cremini, or shiitake)
Bok choy: 2 cups, chopped (separate stems and leaves if large)
Garlic: 2 cloves, minced
Fresh ginger: 1-inch piece, grated
Green onions: 2, sliced (reserve some for garnish)
Soy sauce: 2 tbsp
Sesame oil (optional): 1 tsp
Chili oil or chili flakes (optional): to taste
Black pepper or white pepper: to taste
Instructions
Build the broth
In a medium pot, heat 1 tsp oil over medium heat.
Add garlic, ginger, and green onions. Sauté 30–60 seconds until fragrant.
Add mushrooms
Stir in sliced mushrooms and cook 2–3 minutes until slightly softened.
Simmer
Pour in broth and soy sauce.
Bring to a gentle boil, then reduce to a simmer for 5 minutes.
Cook potstickers
Add frozen potstickers directly to the soup (no need to thaw).
Simmer 4–6 minutes, or until potstickers are heated through and floating.
Add bok choy
Stir in bok choy stems first; cook 1–2 minutes.
Add bok choy leaves and cook 1 minute more until just wilted.
Finish & serve
Stir in sesame oil and chili oil if using.
Taste and adjust seasoning with more soy sauce or pepper.
Garnish with reserved green onions.