Ingredients
Scale
- 2 tablespoons olive oil, divided
- 8 ounces shiitake mushrooms, thinly sliced
- 2 tablespoons grated or minced fresh ginger
- 4 cloves garlic, pressed or minced
- 6 cups vegetable broth
- 2 tablespoons soy sauce
- 16 to 20 ounces frozen potstickers
- 5 scallions, thinly sliced and divided
- 3 baby bok choy, ends trimmed off and leaves separated
- 2 teaspoons toasted sesame oil
- Freshly-ground black pepper
- Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic
Instructions
- Sauté the Mushrooms: I heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Adding the sliced shiitake mushrooms, I sauté them, stirring occasionally, until they’re browned and have released their flavors.
- Add Aromatics: Introducing the remaining tablespoon of olive oil to the pot, I then add the minced garlic and grated ginger. Sautéing for an additional 1-2 minutes ensures the aromatics become fragrant, laying the foundation for our broth.
- Simmer the Broth: Pouring in the vegetable broth and soy sauce, I stir to combine and bring the mixture to a boil.
- Cook the Potstickers and Vegetables: Once the broth is boiling, I add the frozen potstickers, half of the sliced scallions, and the separated bok choy leaves. Stirring gently, I cook everything for 3-4 minutes, or until the potstickers are fully cooked and float to the surface.
- Finish the Soup: I stir in the toasted sesame oil and season with freshly-ground black pepper to taste. After tasting, I adjust the seasoning with additional soy sauce or pepper if necessary.
- Serve: Ladling the soup into bowls, I generously garnish with the remaining sliced scallions and any optional toppings I desire, such as chili crisp or toasted sesame seeds.
Notes
- Mushroom Selection: While shiitake mushrooms provide a deep umami flavor, other varieties like cremini or button mushrooms can be used based on availability.
- Potsticker Choices: Both vegetable and meat-filled potstickers work well. I choose based on my preference or dietary needs.
- Broth Quality: Using a high-quality vegetable broth enhances the soup’s depth. If I’m not vegetarian, chicken broth is a flavorful alternative.
- Aromatics: Fresh ginger and garlic are crucial for authentic flavor. I avoid substituting with powdered forms.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: stovetop
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 ½ cups
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 880 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 3 g
- Protein: 12 g
- Cholesterol: 25 mg