Ingredients
2 tablespoons olive oil, divided
8 ounces shiitake mushrooms, thinly sliced
2 tablespoons grated or minced fresh ginger
4 cloves garlic, pressed or minced
6 cups vegetable 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
Instructions
Sauté: Heat 1 tablespoon of oil in a large stockpot over medium-high heat. Add the mushrooms and sauté, stirring occasionally, until browned. Add the remaining 1 tablespoon oil, garlic, and ginger. Sauté for 1-2 more minutes, until fragrant.
Simmer: Add the vegetable broth and soy sauce, stir to combine. Bring to a boil, then add the frozen potstickers, half of the scallions, and bok choy. Cook for 3-4 minutes or until the potstickers are cooked through.
Serve: Stir in the sesame oil and black pepper to taste. Serve hot, garnished with the remaining scallions and any extra toppings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 350 Kcal