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Add sliced mushrooms. Cook for 4–5 minutes until they begin to soften and brown.
Simmer the broth:
Pour in broth and water. Add soy sauce, rice vinegar, and chili garlic sauce (if using).
Bring to a gentle boil, then reduce to a simmer.
Cook the potstickers:
Gently add frozen potstickers to the soup.
Simmer for 6–8 minutes (or per package instructions) until cooked through.
Add bok choy:
Add bok choy during the last 2–3 minutes of cooking so it stays crisp-tender.
Finish and serve:
Taste and adjust seasoning (add more soy sauce or a splash of vinegar if needed).
Ladle into bowls and garnish with green onions and sesame seeds.
Tips & Variations:
Protein Boost: Add shredded rotisserie chicken or tofu cubes.
Spicier? Add extra chili oil or red pepper flakes.
Noodles Option: Throw in some rice noodles for a heartier meal.
Vegetarian? Use veggie potstickers and vegetable broth.
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