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Shiitake and Potsticker Soup

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This Shiitake and Potsticker Soup is a quick and comforting one-pot meal made with juicy dumplings, earthy mushrooms, and fresh greens in a savory broth. Ready in 30 minutes, it’s perfect for weeknights or cozy lunches, and it’s easily customizable for vegetarians or spice lovers.

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

Instructions

  1. In a large pot, heat sesame oil over medium heat.
  2. Add garlic, ginger, and shiitake mushrooms. Sauté for 4–5 minutes, until mushrooms are tender and fragrant.
  3. Pour in broth and soy sauce. Bring to a gentle boil.
  4. Add potstickers and simmer according to package directions (usually 5–8 minutes), until cooked through.
  5. In the last 1–2 minutes, stir in the baby spinach or bok choy and let it wilt.
  6. Ladle into bowls and top with green onions. Add chili oil, lime, or vinegar if desired.

Notes

  • For added protein, stir in shredded chicken or tofu.
  • Use frozen gyoza or wontons in place of potstickers.
  • For extra flavor, add a splash of rice vinegar or a drizzle of sriracha to the broth.
  • If using dried shiitakes, soak in hot water for 20–30 minutes, then slice. Add soaking liquid to broth (strain first).
  • For meal prep, cook potstickers separately and add fresh when serving to prevent sogginess.

Nutrition

Find it online: https://cookedbymaya.com/shiitake-and-potsticker-soup/