There’s something deeply comforting about a warm bowl of potsticker soup. With tender vegetable dumplings floating in a savory miso broth, this recipe is quick to make, wholesome, and bursting with flavor. Whether you’re winding down on a chilly evening or looking for a quick weeknight dinner, potsticker soup brings the satisfaction of your favorite dumplings with the ease of a one-pot meal.
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The Charm of Potsticker Soup
Potsticker soup is where East Asian comfort meets cozy home cooking.
It’s a meal that feels both familiar and special, combining the texture of pan-fried dumplings with a deeply flavorful broth.
The beauty of this soup lies in its versatility—it’s hearty enough for dinner yet light enough for lunch, making it an ideal dish for busy days or lazy weekends alike.
When to Enjoy Potsticker Soup
This recipe shines when you crave something warm, nourishing, and ready in under 30 minutes.
Potsticker Soup is perfect for weeknight dinners, casual gatherings with friends, or even as a comforting lunch on a rainy day.
During the colder months, it becomes a go-to comfort dish that warms you from the inside out, while in warmer seasons, its light broth keeps it satisfying without being heavy.
The Key Ingredients for the Best Flavor
The foundation of this potsticker soup is built around balance and freshness.
Frozen vegetable dumplings make the recipe fast and accessible without compromising taste, while mushrooms add an earthy umami depth. Miso paste enriches the broth with savory complexity, and fresh ginger and garlic bring a bright, aromatic lift.
Scallions and spinach finish the soup with freshness and color, while a touch of soy sauce ties everything together.
What Makes This Potsticker Soup Recipe Stand Out
Unlike many dumpling soup recipes, this Potsticker Soup focuses on a layered broth that complements the dumplings instead of overpowering them.
Lightly sautéing the mushrooms and garlic in vegetable oil first deepens the base flavor before adding the miso and broth.
The result is a soup that’s both simple to make and deeply satisfying, with a silky broth that coats every dumpling.
How to Make Potsticker Soup
Start by heating vegetable oil in a large pot and sautéing the sliced mushrooms until they begin to caramelize.
Add minced garlic and freshly grated ginger, letting their aroma bloom. Stir in miso paste and soy sauce, then pour in the vegetable broth and bring to a gentle simmer. Add the frozen vegetable dumplings and let them cook until tender.
Finish by stirring in chopped scallions, a handful of spinach, and chili flakes for a touch of warmth. In less than half an hour, you’ll have a nourishing bowl of soup ready to serve.
Creative Variations to Try
This Potsticker Soup recipe is endlessly adaptable.
Try adding tofu cubes for extra protein, or swap spinach for bok choy or napa cabbage. If you like heat, drizzle in chili oil or sriracha just before serving.
A squeeze of lime juice adds a bright, tangy twist, while a sprinkle of sesame seeds or fresh cilantro can make it feel restaurant-worthy.
What to Do With Leftovers
Potsticker soup keeps well in the refrigerator for up to two days, though the dumplings will soften as they absorb more broth.
If you’re planning ahead, store the cooked dumplings separately from the broth and combine them just before reheating.
To reheat, warm the broth gently on the stovetop and add the dumplings until heated through.
Frequently Asked Questions
Absolutely. Homemade dumplings work beautifully and can make the soup feel even more special. Just make sure they’re well-sealed before adding to the broth.
Yes—simply choose gluten-free dumplings and a gluten-free soy sauce alternative like tamari.
White or yellow miso works best for this recipe, offering a gentle, balanced flavor that complements the vegetables and dumplings.
Definitely. Shredded chicken, tofu, or edamame make excellent additions without changing the base flavor.
Other Recipes to Try
A Bowl Worth Sharing
This potsticker soup is the kind of recipe that feels like a hug in a bowl—simple to prepare yet impressive enough to share.
If you try it, I’d love to see your creations! Share a photo on Instagram or Facebook and tag me so I can see your version.
And if you enjoyed this recipe, please leave a comment below with a star rating—I always love hearing from you and seeing your delicious results.
Potsticker Soup
This cozy potsticker soup recipe combines tender vegetable dumplings with a miso-ginger broth for a quick and comforting meal. Ready in 30 minutes—perfect for any season!
Ingredients
- 10 oz vegetable dumplings, frozen
- 2 tablespoons vegetable oil
- 8 oz mushrooms, sliced
- 4 cloves garlic, minced
- 3 scallions, chopped (white and green parts separated)
- 1 cup vegetable broth
- 1 tablespoon miso paste
- ¼ inch fresh ginger, peeled and grated
- 1 tablespoon soy sauce
- 1 cup spinach, roughly chopped
- 1 teaspoon chili flakes (adjust to taste)
Instructions
Notes
- For a richer broth, add an extra teaspoon of miso or a dash of sesame oil.
- Use a mix of mushrooms (shiitake, cremini, or oyster) for deeper flavor.
- If storing leftovers, keep dumplings and broth separate to prevent sogginess.
Nutrition Information:
Yield: 3 Serving Size: 1 bowlAmount Per Serving: Calories: 387Total Fat: 17gSaturated Fat: 2gUnsaturated Fat: 14gCholesterol: 0mgSodium: 1182mgCarbohydrates: 50gFiber: 6gSugar: 6gProtein: 13g