Name: Potsticker Soup Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Asian
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; 3 baby bok choy, ends trimmed and leaves separated; 5 scallions, thinly sliced and divided; 2 teaspoons toasted sesame oil; Freshly-ground black pepper, to taste; Chili crisp; Toasted sesame seeds; Furikake seasoning; Fried garlic

I’m so excited to share this Potsticker Soup Recipe with you because it quickly became one of those cozy, go-to meals in my kitchen. There’s something about the warm broth paired with tender potstickers and fresh veggies that just hits the comfort food spot perfectly. Whether you’re looking for a quick lunch or a light yet satisfying dinner, this soup works wonders and feels a little extra special.

What I love most about this Potsticker Soup Recipe is how simple it is to pull together without sacrificing any flavor. You don’t need to be a soup pro or spend hours in the kitchen to get this right. Plus, it’s easy to customize based on what you have on hand, so you can tweak it to your taste or whatever veggies you want to toss in.

Ingredients You’ll Need

Every ingredient in this Potsticker Soup Recipe plays a role in building those layers of taste and texture you want in a homey soup. I like using fresh aromatics and good-quality broth because they really make the flavors pop.

Olive oil: Dividing the olive oil helps with sautéing the mushrooms and then finishing the soup with a hint of richness.
Shiitake mushrooms: Their meaty texture and umami flavor add depth to the broth—if you can’t find shiitakes, cremini are a good substitute.
Fresh ginger: Grated or minced, it brings that spicy kick that brightens the soup.
Garlic: Fresh and pressed, garlic gives the base a fragrant warmth that’s undeniable.
Vegetable broth: Go for low sodium so you can control the saltiness better as you cook.
Soy sauce: Adds a salty, savory boost and helps brown the potstickers nicely.
Frozen potstickers: The stars of the dish—keep them frozen until you add them to the soup to avoid sogginess.
Scallions: Adding them both in the broth and as garnish gives you fresh oniony notes.
Baby bok choy: Its crunchy stems and tender leaves bring freshness and bite.
Toasted sesame oil: Just a drizzle at the end lifts everything with that nutty aroma.
Freshly-ground black pepper: For seasoning with a little heat and depth.
Optional toppings: Chili crisp, toasted sesame seeds, furikake seasoning, or fried garlic add texture and extra flavor if you’re feeling fancy.

Variations

I love making this potsticker soup my own depending on the season or what’s in my fridge. Don’t be shy about swapping out ingredients or amping up the spice level—you’ll enjoy making it your signature comfort soup.

Protein boost: Toss in shredded rotisserie chicken or tofu cubes for extra heartiness.
Veggie swaps: Try adding shredded carrots, snap peas, or napa cabbage for even more crunch and color.
Spice it up: I often add a spoonful of chili garlic sauce or a splash of sriracha to warm things up.
Gluten-free version: Use gluten-free potstickers and tamari instead of soy sauce to keep things allergy-friendly.
Richer broth: Adding a teaspoon of miso paste at the end gives the soup a silky, rich umami finish.

How to Make Potsticker Soup Recipe

Step 1: Sauté the Mushrooms and Aromatics

Heat 1 tablespoon of olive oil over medium heat in a large pot. Toss in the thinly sliced shiitake mushrooms and cook, stirring occasionally, until they’re nicely browned and starting to crisp on the edges—about 5 minutes. Next, add the freshly grated ginger and minced garlic. Cook for another minute or two until everything smells amazing and fragrant, but be careful not to let the garlic burn. This step really builds the aromatic foundation for your soup.

Step 2: Add Broth and Seasonings

Pour in the vegetable broth and soy sauce, then bring it all to a gentle boil. At this point, you can taste and adjust the seasoning—if your broth feels a little bland, a splash more soy sauce usually does the trick. Lower the heat so the soup gently simmers, letting those flavors meld.

Step 3: Cook the Potstickers and Veggies

Drop in the frozen potstickers directly—don’t thaw them first to keep their skins from getting mushy. They need about 6 to 8 minutes to cook through, floating to the surface when done. Add the baby bok choy leaves and most of the sliced scallions in the last couple of minutes so they stay crisp and fresh. This combination creates a beautiful textural contrast in every spoonful.

Step 4: Finish with Sesame Oil and Pepper

Turn off the heat and stir in the toasted sesame oil—it adds that irresistible nutty aroma and a bit of richness. A few twists of freshly ground black pepper around the bowl elevate the flavor subtly. Now your soup is ready for serving!

How to Serve Potsticker Soup Recipe

A white pot filled with dark brown broth holding several light beige dumplings floating on top. Bright green bok choy leaves and light green sliced scallions are scattered throughout the soup. Dark brown mushroom slices add texture, and a silver ladle is partly submerged in the broth with a bit of bok choy resting on it. The pot sits on a soft brown cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a big fan of throwing on some chili crisp for heat and crunch, plus a sprinkle of toasted sesame seeds to make each bite pop. Some days, I go wild with furikake seasoning or fried garlic for an extra burst of umami and texture—these little finishes make the soup feel extra special without much effort.

Side Dishes

This Potsticker Soup Recipe pairs beautifully with a simple cucumber salad or a side of steamed jasmine rice. I also love serving it alongside some quick kimchi or pickled vegetables to cut through the richness with a bit of tang.

Creative Ways to Present

For a dinner party, I like serving this soup in pretty bowls topped with edible flowers or fresh herbs like cilantro. You can even portion the potstickers and broth in individual mini soup pots to make it feel super cozy and personal. A bamboo steamer on the side with extra potstickers always impresses guests!

Make Ahead and Storage

Storing Leftovers

I usually store leftover potsticker soup in an airtight container in the fridge for up to 3 days. To keep the potstickers from getting too soggy, I drain a little broth before reheating and add fresh veggies when reheating to freshen it back up.

Freezing

Freezing this soup is a bit tricky because the potstickers can get mushy upon thawing. If you want to freeze it, I recommend freezing the broth and veggies separately from the potstickers. Then, cook the potstickers fresh when you’re ready to enjoy the soup again.

Reheating

When reheating, gently warm the broth and veggies on the stove. If you have leftover potstickers, pan-fry or steam them separately to revive their texture, then add them back to the hot soup just before serving. This little step makes all the difference!

FAQs

Can I use homemade potstickers for this soup?

Absolutely! Homemade potstickers work wonderfully. Just be mindful of cooking times since fresh potstickers generally cook faster than frozen ones—watch for them to float and become tender before removing from the broth.
What can I use if I don’t have shiitake mushrooms?

Cremini (baby bella) mushrooms or even white button mushrooms are great substitutes. They won’t have quite the same robust flavor as shiitake, but they provide lovely texture and still add umami.
How do I make this Potsticker Soup Recipe vegan?

Use vegetable broth (as the recipe suggests) and ensure your potstickers are filled with vegetables or vegan protein. Skip any animal-based toppings and use tamari instead of soy sauce for a gluten-free vegan version.
Can I make this soup spicier?

Yes! Adding chili crisp, sriracha, or fresh sliced chilies either while cooking or as a garnish really amps up the heat. Start small, and adjust to your taste.
What type of soy sauce is best for this recipe?

Regular or low-sodium soy sauce both work well here. Low-sodium lets you better control the saltiness of the dish, especially if your broth is already seasoned.

Final Thoughts

This Potsticker Soup Recipe has earned a permanent spot in my rotation because it hits all the right notes—comforting warmth, satisfying textures, and a burst of fresh flavors. I hope you have as much fun making it as I do and that it becomes your trusty go-to for those days when you want a meal that feels both quick and comforting. Trust me, once you try it, you’ll want to make it again and again!