Dive into this delicious Shiitake and Potsticker Soup for a quick, nutritious meal that’s bursting with flavor! Shiitake and Potsticker Soup
Ingredients:
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
Directions:
Sauté. Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Add the remaining 1 tablespoon oil, garlic, and ginger. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Simmer. Add the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions, bok choy and stir to combine. Cook for 3-4 minutes or until the potstickers are cooked through.
Serve. Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and adjust seasoning with additional soy sauce or black pepper if needed. Serve immediately, generously garnished with the remaining scallions and any extra toppings.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes | Kcal: 350 | Servings: 4
Shiitake and Potsticker Soup
Equipment
Ingredients
- 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:
- Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Add the remaining 1 tablespoon oil, garlic, and ginger. Sauté for 1-2 more minutes, stirring occasionally, until fragrant.
Simmer:
- Add the vegetable broth and soy sauce and stir to combine. Continue heating until the broth reaches a boil. Add the frozen potstickers, half of the scallions, Bok choy and stir to combine. Cook for 3-4 minutes or until the potstickers are cooked through.
Serve:
- Stir in the sesame oil and a few twists of freshly-ground black pepper. Taste and adjust seasoning with additional soy sauce or black pepper if needed. Serve immediately, generously garnished with the remaining scallions and any extra toppings.
