Manual Index

Potsticker Soup

2 tablespoons olive oil, divided
8 ounces thinly sliced shiitake mushrooms
2 tablespoons grated or minced fresh ginger
4 cloves minced garlic
6 cups chicken broth
2 tablespoons soy sauce
16 to 20 ounces frozen potstickers
5 scallions, thinly sliced and divided
3 baby bok choy, ends trimmed off and leaves separated
2 teaspoons toasted sesame oil
Freshly-ground black pepper
Optional toppings: chili crisp, toasted sesame seeds, furikake seasoning, fried garlic

In a large stockpot or dutch oven, heat oil over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Add the garlic and ginger and sauté for 1 to 2 more minutes, stirring occasionally, until fragrant.
Add the chicken broth and soy sauce, stirring to combine. Bring to a boil. Add the frozen potstickers, half of the scallions, and bok choy, stirring to combine. Cook 3 to 4 minutes or until the potstickers are heated through.
Stir in the sesame oil and black pepper, to taste. Adjust seasoning with additional soy sauce or black pepper, as needed.
Generously garnish with the remaining scallions, and any of the additional toppings that you’d like. Serve immediately.