Warm, comforting broth, tender dumplings, and vibrant veggies—all in one soul-soothing spoonful.

🫶 A Cozy Bowl Full of Flavor

There’s something incredibly satisfying about a steaming bowl of Savory Asian Potsticker Soup. The aroma alone—rich garlic, sesame oil, soy, and ginger—wraps you in warmth. It’s the kind of dish that feels like takeout comfort but with a homemade heart.

I first made this soup on a rainy evening when all I had in the freezer were leftover chicken potstickers and some broth. What started as a quick fix turned into a family favorite—something between a dumpling noodle bowl and a miso ramen vibe, but much easier.

Whether you need a quick weeknight dinner or a cozy lunch that tastes like you’ve been simmering all day, this potsticker soup hits the spot every time.

🧄 Key Ingredients (and Why They Matter)

Potstickers (Frozen or Homemade)
These are the star of the show! Choose your favorite—chicken, pork, or veggie. They bring savory fillings and a satisfying chew. No need to pre-cook; they simmer to tender perfection right in the broth.

Garlic & Ginger
Freshly minced garlic and ginger create the aromatic foundation. They bring warmth and depth that balance the saltiness of soy sauce.

Soy Sauce + Sesame Oil
Soy sauce adds salty umami depth while toasted sesame oil brings a nutty richness. Just a splash of each transforms the broth.

Chicken or Vegetable Broth
A quality broth is key—rich, not overly salty. Chicken broth is more traditional, but veggie broth works for a vegetarian version.

Baby Bok Choy (or Napa Cabbage)
Greens bring freshness and crunch. Slice them in half lengthwise for dramatic presentation and a satisfying bite.

Shiitake Mushrooms (Fresh or Dried)
Earthy and meaty, these give a satisfying chew and deepen the flavor. Soak dried mushrooms if needed.

Scallions + Chili Oil (for Garnish)
These finish the dish with bright color, heat, and freshness.

👩‍🍳 Step-by-Step Instructions

1. Sauté the Aromatics
In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing for 1–2 minutes until fragrant. This step builds the savory base of your broth.

2. Build the Broth
Pour in the chicken or vegetable broth and soy sauce. Bring to a simmer and let it gently bubble for about 5 minutes to let flavors meld.

3. Add Mushrooms and Greens
Add sliced shiitake mushrooms and baby bok choy. Simmer until mushrooms are tender and the greens just wilt, about 5–6 minutes.

4. Cook the Potstickers
Add frozen potstickers directly to the simmering broth. Cook for 6–8 minutes, or according to the package, until cooked through and tender.

5. Taste and Adjust
Add salt, pepper, or an extra splash of soy sauce to taste. Optional: add a few drops of chili oil or rice vinegar for brightness.

6. Serve Hot
Ladle into bowls, making sure each serving gets 3–4 potstickers, greens, mushrooms, and plenty of broth. Top with sliced scallions and more chili oil if desired.

🍽 Serving Suggestions

Serve this soup hot with:

A soft-boiled egg on top for added richness
Crispy wonton strips or sesame crackers on the side
A cup of jasmine tea or light white wine (like Riesling or Pinot Grigio)
Garnishes: thinly sliced scallions, cilantro, toasted sesame seeds, chili crisp, or lime wedges

🧊 Storage & Reheating Tips

Refrigeration

Store leftovers in an airtight container in the fridge for up to 3 days. Potstickers may absorb some broth—add a splash of water or broth when reheating.

Reheat on the stovetop over medium heat until warmed through. Avoid boiling too hard to prevent potstickers from breaking.

Freezing

Freeze the broth and veggies without potstickers for up to 2 months. Add fresh or frozen potstickers when reheating to maintain their texture.

💬 Final Thought

Savory Asian Potsticker Soup isn’t just easy—it’s a flavorful fusion of comfort, convenience, and crave-worthy ingredients. Whether you’re using store-bought dumplings or homemade ones, the soup always tastes like a big, brothy hug.

Try it your way—spicy, vegetarian, or loaded with extra greens. Let me know how you make it your own in the comments!

❓ FAQ Section

Can I use fresh potstickers instead of frozen?
Yes! Just reduce the cooking time slightly (around 4–5 minutes) so they don’t fall apart.

What’s the best broth to use?
Chicken broth is classic, but a good-quality mushroom or veggie broth keeps it plant-based and flavorful.

Can I add noodles?
Totally! Rice noodles or ramen noodles work well—just cook them separately and add when serving to avoid sogginess.

Is this recipe gluten-free?
Not by default (due to soy sauce and potstickers), but you can use tamari and gluten-free potstickers to adapt.

How can I make it spicy?
Add chili garlic sauce, sriracha, or top with chili oil. You can also toss in sliced jalapeños while simmering.

Savory Asian Potsticker Soup