Ginger Soy Potsticker Soup

5 from 1 vote

Ginger soy potsticker soup with bok choy, because it's officially soup season! We are warming up with this soup made with shiitake mushrooms.

Prep Time10

Cook Time20

Total Time30

Course: Soups & Stews

Cuisine: Asian

Servings:

1 tablespoon toasted sesame oil plus more for serving
1 cup sliced shiitake mushrooms
1-inch piece ginger minced
2 garlic cloves minced
1/2 tablespoon chili oil plus more if preferred
2 baby bok choy stems removed, and quartered lengthwise
4 sprigs green onions thinly sliced
1/4 cup soy sauce
4 cups vegetable broth or chicken broth
10 ounce frozen potstickers vegetarian, chicken, or make fresh with our Chicken Wontons

Prepare your Chicken Wontons, if making that from scratch. If not, then move to step 2.
In a large and deep pot on medium high heat, heat a drizzle of toasted sesame oil until shimmering. Add in your mushrooms, and saute, for 8 to 10 minutes. Mixing periodically until they soften and brown.
Add in your ginger, garlic, chili oil, and do a light toss with your mushrooms. Then add in your soy sauce and broth. Simmering on medium-low, for about 10 minutes.
Add in your bok choy and green onions, stir, and let your bok choy soften, about 4 to 5 minutes.
In the meantime, bring a medium pot of water to a boil, then add your potstickers to cook. Simmer, for 2 to 3 minutes, until the potstickers are fully cooked through, they should float to the top when they are finished. Transfer with a spider tool or slotted spoon into the soup base.
Serve in bowls, finishing with a drizzle of toasted sesame oil and chili oil.