Potsticker Soup: Asian-Inspired Broth with Mushrooms & Bok Choy

Ingredients
• 1 tbsp sesame oil
• 1 small onion, sliced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 8 oz mushrooms, sliced (shiitake or cremini)
• 6 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp chili paste or sriracha (optional for heat)
• 1 (14–16 oz) bag frozen potstickers/dumplings (pork or chicken)
• 2 cups chopped bok choy
• 2 green onions, sliced
• Optional: fresh cilantro, sesame seeds, lime wedges

Instructions

1. In a large pot, heat sesame oil over medium. Sauté onion, garlic, and ginger 2–3 minutes until fragrant.

2. Add mushrooms and cook until softened and slightly browned.

3. Pour in chicken broth, soy sauce, and rice vinegar. Simmer gently.

4. Add frozen potstickers straight to the pot. Cook according to the package, usually 6–8 minutes.

5. Stir in bok choy during the last 2 minutes so it stays bright and crisp-tender.

6. Taste the broth and adjust seasoning or spice level.

7. Serve hot, topped with green onion, cilantro, a squeeze of lime, and sesame seeds if you’re feeling glamorous.