Cozy Shiitake and Potsticker Soup Recipe for Rainy Days

Warming comfort flows through every spoonful of this shiitake and potsticker soup that blends rich umami flavors with hearty Asian-inspired ingredients.

Delicate mushrooms dance alongside tender dumplings, creating a symphony of textures and tastes.

Fragrant broth weaves magic through each carefully crafted bite.

Silky potstickers nestle among earthy shiitake slices, promising a meal that soothes and satisfies.

Complex yet approachable, this soup transforms simple ingredients into an extraordinary culinary experience.

Slurp by delicious slurp, you’ll fall in love with this soul-warming recipe that brings restaurant-quality comfort directly to your kitchen.

FAQs

• Can I use different types of mushrooms?

Yes, you can substitute shiitake with cremini, oyster, or white button mushrooms for a similar earthy flavor and texture.

• Is this soup vegetarian-friendly?

The recipe is vegetarian if you use vegetable potstickers and vegetable broth. Check potsticker packaging to ensure vegetarian ingredients.

• How can I make the soup more protein-rich?

Add tofu cubes, edamame, or use meat-filled potstickers to increase protein content. You can also add a soft-boiled egg on top.

• What if I don't have bok choy?

Replace bok choy with other leafy greens like spinach, kale, or Swiss chard. These alternatives will maintain the soup’s nutritional value and add similar texture.

Why Shiitake and Potsticker Soup Is Special

• Whip Up a Quick Comfort Meal: This soup delivers restaurant-quality flavors with minimal kitchen effort, perfect for busy weeknights when you crave something warm and satisfying.
• Boost Nutrition in One Pot: Packed with protein-rich potstickers, nutrient-dense bok choy, and umami-packed shiitake mushrooms, this dish offers a balanced meal without multiple cooking steps.
• Create Versatile Dining Experience: Easily customizable with optional toppings like chili oil, extra scallions, or sesame seeds, making it adaptable for different taste preferences and dietary needs.
• Enjoy Global Flavor Fusion: Combines Asian-inspired ingredients like soy sauce, ginger, and sesame oil to create a delicious cross-cultural culinary experience that feels both familiar and exciting.

Ingredients for Shiitake and Potsticker Soup

• Shiitake Mushrooms: Earthy and flavorful fungi that add depth and richness to the soup.
• Frozen Potstickers: Convenient dumplings that provide a hearty and satisfying element to the dish.
• Vegetable Broth: The liquid base that creates a delicious and warming foundation for the soup.

• Garlic, Ginger: Fragrant ingredients that provide a classic Asian-inspired flavor profile.
• Soy Sauce: A salty and umami-rich condiment that enhances the overall taste of the soup.
• Sesame Oil: A nutty and aromatic oil that adds a distinctive finishing touch.
• Black Pepper: Provides a subtle heat and helps to balance the flavors.

• Scallions, Bok Choy: Green vegetables that contribute freshness, color, and nutritional value to the soup.

How to Make Shiitake and Potsticker Soup

Step 1: Prepare Mushroom Base

Heat oil in a large stockpot over medium-high heat.

Add shiitake mushrooms and sauté until they turn golden brown and develop a rich, deep color.

Introduce additional oil, minced garlic, and freshly grated ginger to the pot.

Continue cooking for 1-2 minutes until the aromatics release their fragrant essence.

Step 2: Build Broth and Add Dumplings

Pour vegetable broth and soy sauce into the pot, stirring to create a harmonious blend.

Bring the liquid to a rolling boil.

Gently add frozen potstickers, half of the sliced scallions, and chopped Bok choy.

Allow the soup to simmer for 3-4 minutes until the dumplings are fully cooked and heated through.

Step 3: Finish and Serve

Drizzle sesame oil into the soup and crack fresh black pepper on top.

Taste and fine-tune the seasoning with additional soy sauce or pepper as desired.

Ladle the steaming soup into bowls, garnishing with remaining scallions and any extra toppings that spark joy.

Pro Tips for Shiitake Potsticker Soup

• Brown shiitake mushrooms thoroughly for deeper, richer flavor development before adding other ingredients.
• Taste and adjust soy sauce gradually to control saltiness and enhance overall soup seasoning.
• Add frozen potstickers directly into boiling broth to prevent overcooking and maintain their delicate texture.
• Reserve half the scallions for garnishing to provide fresh, vibrant flavor and appealing visual contrast.
• Drizzle sesame oil at the end to preserve its delicate nutty aroma and prevent flavor degradation during cooking.

Flavor Twists on Shiitake Potsticker Soup

• Gluten-Free Version: Replace regular potstickers with gluten-free dumplings and use tamari instead of soy sauce. Ensure all ingredients are certified gluten-free.
• Vegetarian Adaptation: Swap frozen meat potstickers with vegetable or tofu-filled dumplings. Use mushroom broth for deeper umami flavor and add extra vegetables like spinach or kale.
• Spicy Asian Fusion: Enhance soup with sriracha sauce, add red chili flakes, and include sliced jalapeños. Incorporate fresh Thai basil and a splash of rice vinegar for extra complexity.
• Low-Sodium Option: Use low-sodium vegetable broth, reduce soy sauce quantity, and increase herb and spice content like ginger and garlic to maintain robust flavor profile without excess salt.

Serving Suggestions for Shiitake and Potsticker Soup

• Cozy Asian Comfort Bowl: Serve this warm, hearty soup in deep ceramic bowls to capture the rich, steamy essence of the dish.
• Crunchy Texture Boost: Sprinkle toasted sesame seeds, crispy fried shallots, or crushed peanuts on top for an extra layer of crunch and nutty flavor.
• Spice Lover's Twist: Add a drizzle of chili oil or sriracha sauce for those who enjoy a bit of heat, allowing each person to customize their soup's spice level.
• Fresh Herb Finish: Scatter fresh cilantro or Thai basil leaves over the soup just before serving to bring a bright, aromatic freshness to the comforting broth.

Storing Shiitake and Potsticker Soup

• Transfer leftover soup to an airtight container and store in the refrigerator for up to 3-4 days. Keep potstickers and broth separate to prevent soggy texture.
• Carefully pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze for maximum 2 months. Avoid freezing Bok choy as it loses crispness.
• Pour soup into microwave-safe bowl, cover with microwave-safe lid. Heat in 30-second intervals, stirring between each interval until thoroughly warmed. Add fresh scallions after reheating.
• Pour soup into saucepan, warm over medium-low heat. Stir occasionally to prevent burning. Add splash of vegetable broth if soup seems too thick.

Shiitake and Potsticker Soup Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 17 reviews

• Total Time: 20 minutes
• Yield: 4 1x

Print Recipe

Pin Recipe

Description

Hearty shiitake and potsticker soup delivers comfort in a bowl, blending Asian-inspired flavors with warming broth. Delicate dumplings and earthy mushrooms create a soul-satisfying meal you’ll crave on chilly evenings.

---

Ingredients

Scale 1x2x3x

Main Ingredients:

• 6 cups vegetable broth
• 16 to 20 ounces frozen potstickers
• 8 ounces shiitake mushrooms (thinly sliced)
• 3 baby bok choy (ends trimmed off and leaves separated)

Aromatics and Seasonings:

• 2 tablespoons grated or minced fresh ginger
• 4 cloves garlic (pressed or minced)
• 2 tablespoons soy sauce
• 2 teaspoons toasted sesame oil
• 5 scallions (thinly sliced and divided)

Cooking and Garnish:

• 2 tablespoons olive oil (divided)
• Freshly-ground black pepper

Optional Toppings:

• Chili crisp
• Toasted sesame seeds
• Furikake seasoning
• Fried garlic

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a large stockpot, warm oil over medium-high heat and sauté shiitake mushrooms until they develop a rich golden-brown color, approximately 3-4 minutes.
2. Introduce minced garlic and ginger to the mushrooms, stirring continuously for 1-2 minutes to release their aromatic essence and prevent burning.
3. Pour vegetable broth and soy sauce into the pot, raising heat to bring the liquid to a rolling boil, which should take about 2-3 minutes.
4. Gently lower frozen potstickers into the bubbling broth, along with half of the chopped scallions and Bok choy, ensuring even distribution.
5. Reduce heat to medium and simmer for 4-5 minutes, allowing potstickers to cook completely and vegetables to become tender yet crisp.
6. Finish the soup by drizzling sesame oil and adding freshly ground black pepper, tasting and adjusting seasonings as desired.
7. Ladle the hot soup into serving bowls, garnishing generously with remaining scallions and optional complementary toppings for added texture and visual appeal.

Notes

• Customize the soup’s heat by choosing potstickers with varying spice levels, allowing personalization for different taste preferences.
• Enhance the umami flavor by using a mix of dried and fresh shiitake mushrooms, which adds depth and complexity to the broth.
• Swap frozen potstickers with homemade or vegetarian versions to accommodate dietary restrictions and create a more personalized meal experience.
• Boost nutritional value by adding extra vegetables like sliced carrots or baby spinach, transforming the soup into a more substantial and balanced dish.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Asian

Nutrition

• Serving Size: 4
• Calories: 230 kcal
• Sugar: 2 g
• Sodium: 750 mg
• Fat: 10 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 8.5 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 9 g
• Cholesterol: 0 mg