Mediterranean Potsticker Soup With Mushroom & Bok Choy
Time: About 25–30 minutes
Serves: 3–4
This soup is warm, fragrant, and loaded with flavor. The broth is light but comforting, the mushrooms add depth, and the bok choy keeps it fresh. The potstickers make it filling without extra work. It’s an easy one-pot meal that tastes like something you’d order at a cozy café.
Ingredients
Broth Base
4 cups chicken or vegetable broth
Aromatics
1 tbsp minced or grated fresh ginger
2–3 cloves garlic, minced
1 small onion or 2 scallions, chopped (optional)
Vegetables
1–1½ cups sliced mushrooms (shiitake or any variety)
2 cups chopped bok choy
Protein/Main
10–12 frozen potstickers or dumplings
Seasoning
2 tbsp soy sauce
1 tsp toasted sesame oil
1–2 tsp rice vinegar (optional)
Black pepper or chili flakes to taste
Optional Toppings
Chopped green onions
Sesame seeds
Chili crisp
Instructions
Warm the aromatics
Heat a pot over medium heat. Add a splash of oil. Cook the ginger, garlic, and onion for about a minute until fragrant.
Add the mushrooms
Stir in the sliced mushrooms. Cook 2–3 minutes until they soften.
Build the broth
Pour in the broth. Add soy sauce and black pepper. Bring it to a light boil.
Add the potstickers
Drop in the frozen potstickers. Lower the heat a little. Simmer 6–8 minutes, or until they’re fully heated through and tender.
Add bok choy
Stir in the chopped bok choy. Cook another 2–3 minutes until it wilts.
Finish the flavor
Add sesame oil and rice vinegar. Taste and adjust seasoning.
Serve
Ladle into bowls. Top with green onions, sesame seeds, or chili crisp.
Tips
Don’t over-boil the potstickers
A strong boil can break them. Keep it at a gentle simmer.
Use two types of mushrooms if you can
Shiitake adds earthiness. Button mushrooms add body.
Adjust the broth strength
If your broth tastes mild, add a splash of soy sauce or a pinch of salt at the end.
Balance the acidity
Rice vinegar brightens the soup. Add a little at a time.
For thicker broth
Stir in one teaspoon cornstarch mixed with one tablespoon water before adding the potstickers.
Variations
Mediterranean Twist
Add a squeeze of lemon.
A few olives or a spoon of tahini can add richness.
Fresh herbs like parsley or dill work well.
Spicy Version
Add chili oil, chili flakes, or sliced red chilies.
Extra Veggie Version
Add carrots, zucchini, or baby spinach.
Protein Boost
Add shredded chicken or tofu cubes.
Coconut Version
Add ½ cup coconut milk for a creamy broth.
Q&A
Can I use fresh dumplings instead of frozen?
Yes. They cook faster, so check them after 4–5 minutes.
Can I make this vegetarian?
Use vegetable broth and vegetable potstickers.
Will this keep well?
The broth keeps well, but dumplings can get soft. Store the dumplings and broth separately if you’re saving leftovers.
Can I make it without soy sauce?
Use coconut aminos or a little salt and lemon.
Can I use baby bok choy?
Yes. Slice it lengthwise and add it near the end so it stays bright and crisp.
Nutrition
(Approx. per serving)
Calories: 260–320
Protein: 10–14 g
Carbs: 32–40 g
Fat: 8–12 g
Fiber: 3–4 g
(Numbers vary based on broth and dumplings.)
Conclusion
This soup comes together fast and has a great balance of warmth, freshness, and comfort. It’s flexible too, so you can adjust the vegetables, seasonings, and toppings to match what you have on hand. It’s the kind of recipe you’ll want to make again on busy nights.