Description
A warm and comforting bowl of savory broth, tender mushrooms, and satisfying potstickers, perfect for cozy nights.
Ingredients
- 12–16 potstickers or dumplings (fresh or frozen; pork, chicken, or vegetable)
- 8 oz mushrooms (shiitake, cremini, or button), sliced
- 3–4 green onions, sliced on the diagonal
- 2–3 baby bok choy heads, halved or chopped (or 3–4 cups chopped bok choy)
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 6 cups broth (chicken or vegetable)
- 1–2 cups water (adjust to reach preferred soup volume)
- 2–3 tbsp soy sauce (to taste)
- 1 tbsp neutral oil (vegetable, canola, or light sesame oil)
- Salt and freshly ground black pepper to taste
- Optional: a splash of rice vinegar or a few drops of sesame oil for finishing; red pepper flakes or chili oil for heat
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Instructions
- 1. In a large pot, warm 1 tablespoon of neutral oil over medium heat until shimmering.
- 2. Add minced garlic and grated ginger, sauté for 30–45 seconds until fragrant.
- 3. Add sliced mushrooms and cook for 4–6 minutes, stirring occasionally.
- 4. Pour in 6 cups of broth and 1–2 cups of water, stir in soy sauce, and bring to a gentle boil.
- 5. Gently add potstickers to the simmering broth, cooking according to package instructions (6–8 minutes for frozen, 3–5 minutes for fresh).
- 6. During the last 2–3 minutes of cooking, stir in chopped bok choy and sliced green onions.
- 7. Taste and adjust seasoning with salt, pepper, and soy sauce as needed. Optionally add rice vinegar or sesame oil.
- 8. Ladle into bowls and garnish with extra green onions, sesame seeds, or chili oil before serving hot.