Sometimes dinner just needs to feel like a warm hug from the inside out. This Shiitake and Potsticker Soup does exactly that—it’s cozy, comforting, and packed with savory goodness that’ll make your kitchen smell like a little Asian street market. The chewy shiitake mushrooms add such depth, while the potstickers float like little pillows in a fragrant broth. Plus, it’s pretty much a one-pot wonder, which means less cleanup and more time to savor every steamy spoonful. Ready to make your weeknight dinner feel like a special occasion? Let’s dive in!
Quick Facts
Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
For the Main Dish:
1 tablespoon vegetable oil
8 ounces fresh shiitake mushrooms, sliced
4 cups low-sodium chicken or vegetable broth
12 frozen pork or vegetable potstickers
2 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 green onions, thinly sliced (white and green parts separated)
1 tablespoon soy sauce
1 teaspoon sesame oil
Optional: 1 cup baby spinach or bok choy, chopped
Salt and pepper, to taste
How I Make It
Step 1:
Start by heating the vegetable oil in a large pot over medium heat. Toss in the sliced shiitake mushrooms and sauté for about 4-5 minutes until they’re golden and releasing their earthy aroma—this step really builds flavor.
Step 2:
Add the minced garlic and grated ginger to the pot and cook for just 1 minute, stirring constantly so nothing burns but you do coax out all those fragrant oils.
Step 3:
Pour in the chicken or vegetable broth and bring it to a gentle boil. Then gently add the frozen potstickers. Let them cook undisturbed for about 6-8 minutes until they float to the surface, signaling they’re perfectly cooked through.
Step 4:
Stir in the soy sauce and sesame oil, then add the chopped baby spinach or bok choy if using. Cook another 2 minutes until the greens wilt and everything melds together.
Step 5:
Season with salt and pepper to taste. Don’t forget to sprinkle in the white parts of the green onions now, reserving the green tops for garnish.
Step 6:
Ladle the soup into bowls and top with the fresh green onion slices. Serve hot, and get ready to slurp away!
Variations & Tips
For a vegetarian version, use veggie broth and vegetable or tofu potstickers.
Add a soft-boiled egg for extra protein and silky texture.
Swap shiitake for cremini or button mushrooms if that’s what you have on hand.
If you want a spicier kick, splash in some chili oil or add red pepper flakes while sautéing the garlic and ginger.
Don’t overcrowd the potstickers in the broth; cook in batches if needed to avoid sogginess.
How I Like to Serve It
This soup feels like a dream on a chilly evening—pair it with a crunchy cucumber salad or some steamed jasmine rice for a full meal. It’s also fantastic for casual weeknight dinners when you want something quick but still impressive. Bonus: it makes fantastic leftovers for lunch the next day!
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove to avoid overcooking the potstickers and turning the mushrooms rubbery.
Closing: There’s something so reassuring about this Shiitake and Potsticker Soup—it’s the kind of recipe that feels like an old friend, comforting you with every savory, slurp-worthy bite.
