Name: Shiitake and Potsticker Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: 12–16 fresh or frozen potstickers; 1 tbsp sesame oil; 8 oz shiitake mushrooms, sliced (stems removed); 2 cloves garlic, minced; 1 tbsp fresh ginger, minced or grated; 4 cups low-sodium chicken or vegetable broth; 2 tbsp soy sauce (or to taste); 2 cups baby spinach or chopped bok choy; 2 green onions, thinly sliced; Optional toppings: chili oil, rice vinegar, fresh lime wedges

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Shiitake and Potsticker Soup is one of my favorite comfort foods when I want something warm, savory, and soothing without a lot of effort. This brothy soup is packed with flavor from earthy shiitake mushrooms, tender vegetables, and juicy dumplings, all simmered in a light yet rich broth. It’s cozy enough for cold days but quick enough for weeknights.

Why You’ll Love This Recipe

I love this soup because it feels like something I’d order from a cozy noodle bar, but it’s incredibly easy to make at home. The potstickers cook right in the broth, soaking up all the flavor while keeping the process super simple. The shiitake mushrooms give the soup a deep umami flavor, and I can customize it with whatever greens or veggies I have on hand. It’s satisfying, soul-warming, and comes together in about 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh or frozen potstickers
Shiitake mushrooms, sliced (stems removed)
Garlic, minced
Ginger, minced or grated
Green onions, sliced
Low-sodium chicken or vegetable broth
Soy sauce
Sesame oil
Baby spinach or bok choy
Optional: chili oil, rice vinegar, or fresh lime for serving

Directions

I start by heating a little sesame oil in a large pot over medium heat.
I add the garlic, ginger, and sliced shiitake mushrooms, sautéing until the mushrooms are tender and fragrant.
I pour in the broth and add soy sauce, then bring everything to a gentle boil.
I drop in the potstickers and simmer them according to package directions, usually about 5–8 minutes, until they’re cooked through.
In the last minute or two of cooking, I stir in the greens and let them wilt.
I ladle the soup into bowls and top with sliced green onions. Sometimes I drizzle a little chili oil or rice vinegar for extra depth.

Servings and Timing

This recipe makes about 4 servings. It takes just 10 minutes to prep and 20 minutes to cook, making it perfect for a quick lunch or a cozy dinner when I don’t want to spend too much time in the kitchen.

Variations

I like to switch it up depending on what I have. Sometimes I use frozen wontons or gyoza instead of potstickers. If I want a heartier version, I add shredded rotisserie chicken or a soft-boiled egg. I’ve also stirred in rice noodles for extra bulk. For a spicy kick, I add chili garlic paste or sriracha directly to the broth.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the soup on the stove so the potstickers don’t overcook. If I expect to store it, I sometimes cook the potstickers separately and add them fresh when serving—that way they stay firm and don’t get too soft in the broth.

FAQs

Can I use dried shiitake mushrooms?

Yes, I’ve used dried shiitakes when I couldn’t find fresh. I soak them in warm water for about 20–30 minutes, then slice and add them to the soup. The soaking liquid can be strained and added to the broth for extra flavor.

What kind of potstickers work best?

I like using frozen chicken, or veggie potstickers. Any brand works, as long as they’re fully cooked in the simmering broth.

Is this soup freezer-friendly?

I don’t recommend freezing the soup with potstickers already in it. They tend to get mushy when thawed. But I’ve frozen the broth and added fresh potstickers later.

Can I make it vegetarian?

Yes, I use vegetable broth and veggie potstickers. I sometimes add tofu for extra protein and richness.

How do I make the soup spicier?

For heat, I stir in chili oil, sriracha, or a pinch of red pepper flakes. I also like finishing it with a squeeze of lime and a few drops of soy sauce for extra brightness.

Conclusion

Shiitake and Potsticker Soup is the kind of meal I come back to again and again—it’s warm, flavorful, and feels like a big bowl of comfort. With minimal prep and endless variations, it’s the perfect solution when I want something nourishing and delicious, fast. Whether I’m serving it as a light dinner or a quick lunch, it always hits the spot.