If you’re looking for a comforting bowl of goodness that comes together quickly and packs a punch of flavor, let me introduce you to my Embarrassingly Easy Potsticker Soup. This recipe is a total game-changer when you want something warm, satisfying, and downright delicious without spending hours in the kitchen. Imagine tender potstickers swimming in a fragrant broth infused with ginger, garlic, shiitake mushrooms, and a hint of toasted sesame oil—pure magic in a bowl! Whether you’re whipping up a quick weeknight dinner or craving something cozy on a chilly day, this soup will become your new go-to.

Embarrassingly Easy Potsticker Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup lies in its simplicity. Each ingredient plays a special role, from the earthy mushrooms to the punchy ginger, creating a harmonious balance of textures and flavors that dance together with every spoonful.

Olive oil (or coconut oil/butter): For sautéing garlic, ginger, and mushrooms to release their rich aromas.

Sliced shiitake mushrooms: They add a meaty, savory depth that makes the broth extra comforting.
Garlic cloves, minced: Brings a fragrant kick that brightens up the soup.

Freshly grated ginger: Adds warmth and a subtle zing to enliven the broth.
Kosher salt and pepper: Essential seasonings to enhance and balance all the flavors.

Chicken or vegetable stock: The flavorful base that ties everything together.
Water: Balances the broth’s intensity and keeps it light.
Toasted sesame oil: A little goes a long way in imparting that unmistakable nutty aroma.

Soy sauce: Adds umami richness and saltiness to elevate the broth.
Thinly sliced scallions: Fresh and crisp, these provide color and a mild onion flavor.
Frozen potstickers or dumplings: The star of the show—deliciously tender pockets of flavor that make this soup so satisfying.

Furikake seasoning (optional): A sprinkle of this Japanese seasoning adds a fun, savory crunch as a finishing touch.

How to Make Embarrassingly Easy Potsticker Soup

Step 1: Sauté the Mushrooms, Garlic, and Ginger

Start by heating your olive oil in a stockpot over medium-low heat. Add the minced garlic, freshly grated ginger, and sliced shiitake mushrooms. Stir gently as they cook for about 3 to 4 minutes until the mushrooms soften and the garlic and ginger release their lovely fragrances. Season lightly with salt and pepper here to enhance the flavors as they develop.

Step 2: Build the Broth

Next, pour in your chicken or vegetable stock along with water. Stir in the toasted sesame oil and soy sauce, which bring a beautiful depth and nutty richness. Bring the liquid to a gentle simmer, then take a moment to taste the broth—it should be flavorful but not too salty. Adjust with pinch of salt as needed to get that perfectly savory base.

Step 3: Add the Potstickers

Once your broth is simmering, gently slide in the frozen potstickers. Let them cook for about 3 minutes or follow the package instructions until they are fully heated through and tender. These little parcels soak up the broth’s taste, making every bite irresistibly good.

Step 4: Finish and Serve

When the potstickers are cooked, ladle the soup into bowls. Garnish generously with sliced scallions, a little more toasted sesame oil, soy sauce, and a sprinkle of furikake seasoning if you’re feeling fancy. Serve immediately for the best texture and flavor experience.

How to Serve Embarrassingly Easy Potsticker Soup

Embarrassingly Easy Potsticker Soup Recipe

Garnishes

Fresh scallions or thinly sliced green onions are essential—they add a crisp brightness to contrast the savory broth. A drizzle of toasted sesame oil or soy sauce on top gives an extra flavor boost, and a pinch of furikake seasoning introduces a delightful crunch and umami punch that takes this soup over the top.

Side Dishes

Since this soup already feels like a mini-meal, pairing it with simple sides like steamed jasmine rice or lightly sautéed greens complements it wonderfully. A crunchy cucumber salad or pickled vegetables also add a refreshing, palate-cleansing contrast to the warm soup.

Creative Ways to Present

Elevate your presentation by serving the soup in beautiful bowls with a side of chopsticks for the potstickers and a spoon for the broth. You can also float in some finely shredded nori or a soft-boiled egg for a fun twist that makes the soup feel even more special and satisfying.

Make Ahead and Storage

Storing Leftovers

If you have any leftover potsticker soup, store it in an airtight container in the refrigerator. However, because the potstickers begin to break down and lose their texture quickly, it’s best enjoyed within 24 hours to ensure that delightful texture and flavor remain intact.

Freezing

Freezing this soup isn’t ideal. Potstickers tend to become mushy when frozen and thawed in broth, which can affect the overall experience. If you want to freeze parts of the soup, consider freezing the broth and cooking fresh potstickers when reheating.

Reheating

Reheat leftover soup gently on the stove over low heat to prevent the potstickers from falling apart. Avoid boiling once reheated; just warm it enough to enjoy that wonderful broth and tender dumplings without sacrificing texture.

FAQs

Can I use homemade potstickers for this soup?

Absolutely! Homemade potstickers add a lovely fresh touch and texture to the soup. Just make sure they are fully cooked before adding them to the simmering broth to prevent them from falling apart.

Is this soup vegetarian-friendly?

Yes, you can easily make this Embarrassingly Easy Potsticker Soup vegetarian by using vegetable stock and choosing vegetarian or mushroom-filled potstickers. The mushrooms and sesame oil provide plenty of savory notes to keep it satisfying.

How spicy is this potsticker soup?

This soup is mild and comforting by default, but you can easily give it a kick by adding chili oil, sliced fresh chili, or a dash of hot sauce when serving. It’s super adaptable to your spice preferences.

Can I substitute shiitake mushrooms with other types?

Of course! While shiitakes offer a rich, earthy flavor, cremini or button mushrooms work well too. Just adjust the cooking time slightly depending on the mushroom’s firmness to avoid overcooking.

What if I can’t find furikake seasoning?

No worries—furikake is a wonderful finishing touch but not essential. You can substitute it with toasted sesame seeds, seaweed flakes, or simply more scallions for a similar umami and texture boost.

Final Thoughts

I can’t recommend this Embarrassingly Easy Potsticker Soup enough—it’s a quick, flavorful bowl of comfort that feels like a warm hug any time of the year. Whether you’re new to cooking or just looking for a fuss-free meal that tastes incredible, give this recipe a try. It’s proof that sometimes the simplest dishes become our absolute favorites.

Embarrassingly Easy Potsticker Soup Recipe

★★★★★

5 from 12 reviews

Author: Mariam
Total Time: 25 minutes

Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

This Embarrassingly Easy Potsticker Soup is a quick, comforting bowl of warmth featuring tender potstickers, savory mushrooms, and fragrant seasonings. Made in under 30 minutes with simple ingredients like shiitake mushrooms, garlic, ginger, and a flavorful broth enhanced by toasted sesame oil and soy sauce, it’s a fuss-free meal perfect for busy days or chilly nights.

Instructions

Prepare the aromatics and mushrooms: Heat the olive oil in a stock pot over medium-low heat. Add the minced garlic, grated ginger, and sliced shiitake mushrooms. Stir occasionally and cook until mushrooms soften, about 3 to 4 minutes. Season with a pinch of kosher salt and pepper to enhance the flavor.
Create the broth base: Pour in the chicken or vegetable stock, water, toasted sesame oil, and soy sauce. Bring the mixture to a gentle simmer. Taste the broth and adjust seasoning with more salt if needed to reach the desired savory depth.

Cook the potstickers: Add the frozen potstickers directly into the simmering broth. Cook for approximately 3 minutes, or longer if directed by the package instructions, until the potstickers are fully cooked through and tender.
Serve the soup: Ladle the soup into bowls and top with additional scallions, a drizzle of soy sauce and sesame oil, and a sprinkle of furikake seasoning for an extra burst of flavor and texture.
Storage note: Leftover soup is best consumed within 24 hours as the potstickers tend to break down and lose texture upon reheating. This dish is best enjoyed fresh and isn’t ideal for long-term meal prep.

Notes

Use vegetable stock as a vegan/vegetarian option, and ensure potstickers are plant-based to maintain vegetarian or vegan status.
If preferred, swap olive oil for coconut oil or butter depending on flavor preference.
Adjust soy sauce quantity based on sodium preferences and dietary needs.

Furikake seasoning adds umami and slight crunch but can be omitted for a milder flavor.
Fresh scallions add brightness—don’t skip for garnish.
This soup is best served fresh; freezing or extended refrigeration will degrade potsticker texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Soup

Method: Simmering
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)

Calories: 280 kcal
Sugar: 2 g
Sodium: 750 mg

Fat: 14 g
Saturated Fat: 2 g
Unsaturated Fat: 11 g

Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 3 g

Protein: 10 g
Cholesterol: 15 mg

Keywords: potsticker soup, easy soup recipe, shiitake mushroom soup, dumpling soup, quick Asian soup, comfort food, sesame oil soup, weeknight dinner