If you’ve ever wanted to cozy up with a bowl of comfort that bursts with umami and fresh flavors, this Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe is exactly what your kitchen needs. It’s an incredible fusion of delicate chicken potstickers, earthy mushrooms, vibrant spinach, and fragrant ginger simmered in a rich chicken bone broth. This soup balances hearty and light in a way that makes it perfect for any day you crave something soothing yet excitingly delicious.
Ingredients You’ll Need
The magic of this soup lies in its simplicity and how each ingredient plays a vital role in layering flavors, creating texture contrast, and bringing out perfect color in the bowl.
- 2 teaspoons toasted sesame oil: Adds a nutty depth and silky mouthfeel to the base.
- 6 ounces white mushrooms, sliced: Earthy and meaty, they boost the umami factor beautifully.
- ½ cup scallions (whites and light green parts), diced plus greens for garnish: Provide gentle onion notes and a fresh, crisp finish.
- ¼ teaspoon kosher salt: Enhances all the other flavors without overpowering.
- 1 small carrot, peeled and diced: Brings a subtle sweetness and bright color contrast.
- 3 cloves garlic, grated or chopped: Infuse aromatic warmth that complements the ginger.
- 1 teaspoon grated ginger: The signature zing that livens the broth with fresh spice.
- 4 cups chicken bone broth: Rich and nourishing, it’s the hearty foundation of the soup.
- 1 teaspoon low sodium soy sauce or tamari: Adds delicate savory depth and a touch of saltiness.
- 20 frozen chicken potstickers (or gluten-free options like Feel Good Foods): The star protein packed with savory filling.
- 2 cups baby spinach, stems removed: A vibrant green element that wilts perfectly into the warm broth.
- Chili crisp (optional, for serving): For those who like a spicy, crunchy finish that adds extra dimension.
How to Make Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe
Step 1: Prep and Sauté the Vegetables
Begin by warming a medium dutch oven or a sturdy soup pot over medium-high heat. Pour in the toasted sesame oil and swirl it around until fragrant. Toss in the sliced mushrooms, diced scallions, diced carrot, and a pinch of kosher salt. Stir everything together and cook gently until the vegetables soften and release their natural juices, about 8 minutes. Then add the garlic and freshly grated ginger, stirring to combine. Let it cook for another minute until the aroma fills your kitchen, signaling that the base is perfectly fragrant.
Step 2: Build the Broth and Simmer
Next, pour in the rich chicken bone broth along with the low sodium soy sauce or tamari. Give everything a good stir to incorporate all the flavors, then bring the broth to a gentle boil. Once boiling, lower the heat to a simmer and allow the soup to cook for 5 minutes until the carrots become tender but still have a little bite. This slow simmer develops a deep and layered broth foundation that carries the flavors beautifully.
Step 3: Cook the Potstickers and Add Spinach
Crank the heat back up to medium-high and carefully slide the frozen potstickers into the bubbling soup. Let them cook for 6 to 8 minutes, stirring occasionally so they don’t stick together or to the pot. As the potstickers near tender perfection, gently stir in the fresh baby spinach during the last minute or two just so it wilts quickly while maintaining that vibrant green pop.
How to Serve Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe
Garnishes
To finish off your bowl of comfort, sprinkle generously with the reserved scallion greens. If you’re a fan of a bit of zing and crunch, add a spoonful of chili crisp right on top. It adds that perfect spicy-sweet crunch that elevates each mouthful.
Side Dishes
This soup shines either on its own or paired with simple steamed jasmine rice, a crunchy Asian cucumber salad, or even some crispy spring rolls for an extra bite. Together, these sides balance the warm broth and savory potstickers, creating a well-rounded meal.
Creative Ways to Present
For an inviting presentation, ladle the soup into deep bowls and garnish with a few delicate chili crisp dollops and scallions arranged almost artfully on top. Serve with chopsticks alongside a porcelain spoon to let guests enjoy dipping or eating the potstickers easily. Using a rustic wooden tray underneath your bowls will add to the cozy, approachable vibe.
Make Ahead and Storage
Storing Leftovers
Store any leftover potsticker soup in an airtight container in the refrigerator for up to 3 days. The flavors meld even better after resting, making it an ideal make-ahead dish for busy days.
Freezing
This soup freezes wonderfully. Keep it in a heavy-duty freezer-safe container, but it’s best to freeze without the spinach added—the spinach can be stirred in fresh after reheating. Frozen soup will stay at its best quality for up to 2 months.
Reheating
To reheat, warm gently over medium heat on the stove, stirring occasionally until heated through. If reheated from frozen, thaw overnight in the fridge first for even warming. Add fresh spinach just before serving to revive its bright color and crisp texture.
FAQs
Can I use vegetable broth instead of chicken bone broth?
Absolutely! Vegetable broth works well if you prefer a vegetarian base, just make sure it’s flavorful enough to carry the mushrooms and ginger intensity.
Are there gluten-free potstickers I can use?
Yes, brands like Feel Good Foods offer delicious gluten-free options that go perfectly in this Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe.
Can I make this soup vegan?
To make it vegan, swap out chicken potstickers for veggie-filled ones and use vegetable broth. The sesame oil, ginger, and mushrooms still pack loads of flavor.
Is chili crisp necessary?
Chili crisp is optional but highly recommended for its crunchy, spicy kick. If you don’t have it on hand, a sprinkle of crushed red pepper flakes can add some heat instead.
Can I prepare the soup without potstickers?
Yes, though the potstickers add heartiness and body to this soup. Without them, consider adding extra mushrooms or tofu cubes to maintain texture and substance.
Final Thoughts
You really cannot go wrong with this Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe as a go-to comfort meal. It’s a beautiful balance of fresh and savory flavors that fills your belly without feeling heavy. Give it a try on a chilly day or whenever you want a warm bowl that feels like a personal hug from the inside out.
Print
Potsticker Soup with Mushrooms, Spinach, and Ginger Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
- Diet: Gluten Free
Description
This comforting Potsticker Soup blends tender chicken potstickers with a flavorful broth infused with toasted sesame oil, mushrooms, garlic, and ginger. Enhanced by fresh vegetables like scallions, carrots, and baby spinach, this quick and nourishing soup is perfect for a cozy meal in just 30 minutes.
Ingredients
Sautéed Vegetables
- 2 teaspoons toasted sesame oil
- 6 ounces white mushrooms, sliced
- ½ cup scallions (whites and light green parts, diced plus greens for garnish)
- ¼ teaspoon kosher salt
- 1 small carrot, peeled and diced
- 3 cloves garlic, grated or chopped
- 1 teaspoon grated ginger
Soup Base & Add-ins
- 4 cups chicken bone broth
- 1 teaspoon low sodium soy sauce or tamari
- 20 frozen chicken potstickers (or gluten-free potstickers such as Feel Good Foods)
- 2 cups baby spinach, stems removed
Optional Garnish
- Chili crisp (for serving)
Instructions
- Prepare the Base: Heat a medium Dutch oven or soup pot over medium-high heat and add the toasted sesame oil. Sauté the sliced mushrooms, diced scallion whites and light greens, diced carrot, and kosher salt together, stirring occasionally, until the vegetables soften, about 8 minutes.
- Add Aromatics: Stir in the grated garlic and ginger and cook for approximately 1 minute until fragrant, making sure they are well incorporated with the softened vegetables.
- Simmer the Broth: Pour in the chicken bone broth and add the low sodium soy sauce or tamari. Stir to combine and bring the mixture to a boil. Then reduce the heat to low and let it simmer gently for 5 minutes, allowing the carrot to become tender.
- Cook the Potstickers: Increase the heat back to medium-high and carefully add the frozen chicken potstickers. Cook for 6 to 8 minutes until the dumplings are fully cooked through, stirring occasionally to prevent sticking.
- Add Spinach and Serve: Just before the potstickers finish cooking, add the baby spinach and stir to wilt it. Ladle the soup into bowls and garnish with the scallion greens. Serve with a drizzle of chili crisp if desired for a spicy kick.
Notes
- Use gluten-free potstickers to make this recipe gluten-free.
- Adjust the chili crisp amount to control spiciness or omit for a milder flavor.
- Feel free to substitute baby spinach with bok choy or kale for a different leafy green.
- To add extra protein, consider adding a soft-boiled egg or shredded chicken.
- Chicken bone broth adds depth, but vegetable broth can be used for a lighter or vegetarian variation (omit potstickers if vegetarian).
