Potsticker Soup with Mushrooms & Bok Choy is the ultimate comfort food, blending tender dumplings, earthy mushrooms, and vibrant greens in a flavorful broth. It’s warm, savory, and packed with umami—a dish that’s both nourishing and deeply satisfying.

I first made this soup on a chilly evening when I craved something quick yet soothing. With a bag of frozen potstickers in my freezer and some fresh bok choy from the market, this came together effortlessly. Now, it’s my go-to meal when I need something cozy but don’t want to spend hours cooking.

Why You’ll Love This Potsticker Soup with Mushrooms & Bok Choy

Get ready to fall in love with a soup that’s as easy to make as it is delicious. This potsticker soup is packed with bold flavors and wholesome ingredients, making it a winner for busy weeknights.

First, it’s ridiculously quick to prepare. Using frozen dumplings means you skip the hassle of making them from scratch, and the whole dish comes together in under 30 minutes.

It’s also incredibly versatile. You can switch up the type of dumplings, add different vegetables, or make it spicy with a dash of chili oil. This soup adapts to whatever you have on hand.

The combination of mushrooms and bok choy adds the perfect balance of flavors and textures. Mushrooms bring an earthy depth, while bok choy keeps things fresh and slightly crunchy.

And let’s not forget the broth! Infused with garlic, ginger, and soy sauce, it’s rich, savory, and just the right amount of salty. You’ll want to sip every last drop.

Ingredients Notes

This soup may be simple, but every ingredient plays a crucial role in creating a bold, well-rounded flavor.

Frozen potstickers are the star of the dish. You can use chicken, pork, shrimp, or vegetable dumplings—whichever you prefer. Just make sure they’re fully cooked before serving.

Mushrooms add a deep umami flavor. Shiitake mushrooms work beautifully, but cremini or button mushrooms are great substitutes if that’s what you have.

Bok choy brings a fresh, slightly peppery crunch. Both baby bok choy and regular bok choy work well—just chop them into bite-sized pieces for easy eating.

Garlic and ginger create a fragrant, flavorful base for the broth. Freshly minced is best, but if you’re in a pinch, pre-minced garlic and ginger paste will still do the trick.

Soy sauce and sesame oil enhance the savory, slightly nutty depth of the soup. If you like extra umami, a splash of fish sauce or a drizzle of chili oil can elevate the flavors even further.

A good-quality broth is essential. Chicken broth gives a classic, rich taste, but vegetable or mushroom broth works wonderfully for a vegetarian version.

If you have a large pot and a ladle, that’s all the special equipment you need to get this soup on the table.

How to Make This Potsticker Soup with Mushrooms & Bok Choy

Making this soup is as easy as boiling water—seriously! Here’s how to do it step by step.

Start by heating a drizzle of sesame oil in a large pot over medium heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant. This quick step sets up a flavorful foundation.

Next, toss in the sliced mushrooms and cook for 3-4 minutes until they soften and release their juices. They’ll soak up the garlic and ginger, making them extra delicious.

Pour in the broth and bring it to a gentle simmer. Stir in the soy sauce and let everything meld together for a couple of minutes. The broth should be aromatic and rich by this point.

Carefully add the frozen potstickers straight into the simmering broth. Let them cook according to the package instructions—usually about 5-7 minutes. Avoid stirring too much to prevent them from breaking apart.

Once the potstickers are nearly done, add the chopped bok choy. Let it cook for just 2-3 minutes until tender but still vibrant green.

Taste the broth and adjust the seasoning if needed. A splash more soy sauce, a pinch of salt, or even a squeeze of lime can enhance the flavors to your liking.

Serve hot, garnished with sliced green onions, a drizzle of chili oil, or a sprinkle of sesame seeds. Then, dig in and enjoy!

Storage Options

This soup is best enjoyed fresh, but you can absolutely store leftovers for later.

If you plan to save some for the next day, store the broth and dumplings separately. Otherwise, the potstickers will absorb too much liquid and become overly soft.

Keep the broth in an airtight container in the fridge for up to 3 days. The potstickers and vegetables should be stored separately in another container.

To reheat, bring the broth to a simmer in a pot, then add the dumplings and bok choy just long enough to warm through—about 2-3 minutes.

Freezing is an option, but only for the broth. Dumplings tend to fall apart when frozen and reheated, so if you want to meal-prep, just freeze the soup base and add fresh potstickers when you’re ready to eat.

Variations and Substitutions

One of the best things about this soup is how easy it is to tweak based on what you have or what you’re craving.

For a spicier kick, add a spoonful of chili paste or sriracha to the broth. A drizzle of chili crisp at the end also does wonders.

Want a vegetarian version? Use veggie broth and swap in plant-based potstickers. You can also add extra mushrooms or tofu for protein.

If you prefer a heartier meal, throw in some cooked noodles just before serving. Ramen, udon, or even rice noodles work beautifully with the broth.

For extra depth, try adding a splash of rice vinegar or a squeeze of lime juice at the end. It brightens up the flavors and balances the richness of the broth.

Experiment with different greens! If you don’t have bok choy, spinach, kale, or even napa cabbage makes a great substitute.

This soup is endlessly adaptable, so don’t be afraid to get creative. Once you try it, you’ll want to make it your own—and trust me, you’ll be making it often!