Add the frozen potstickers directly to the broth. Let them simmer for 5-6 minutes, or according to the package instructions, until they are tender and fully cooked.
Add the Bok Choy:
Stir in the chopped bok choy during the last 2-3 minutes of cooking. It should wilt slightly but still retain some crunch.
Taste and Adjust:
Taste the soup and adjust the seasoning with more soy sauce or a dash of salt if needed. Add red pepper flakes for a touch of heat if desired.
Serve:
Ladle the soup into bowls, ensuring each has a mix of broth, vegetables, and potstickers.
Garnish with the reserved green onions and a drizzle of sesame oil if desired.
Tips:
Customization: Add other vegetables like baby corn, snap peas, or spinach for variety.
Low-Sodium Option: Use low-sodium soy sauce and broth to control salt levels.
Storage: If you plan to store leftovers, cook the potstickers separately and add them to the reheated soup to avoid overcooking.
Enjoy your hearty and satisfying Potsticker Soup with Mushrooms & Bok Choy!
Coffee mousse dessert in 5 minutes! It’s so delicious that I make it every weekend!
How To Make Butterscotch Cake with Caramel Icing
Smell of a Wealthy Home: Using Rice and Cloves
Slow Cooker Garlic Butter Chicken & Ribeye with Parmesan Mashed Potatoes Ingredients For the Garlic Butter Chicken & Ribeye:
Sliced Baked Potatoes
12 Amazing Benefits of Banana Flower for Those Who Often Struggle with Common Illnesses
