Meatless Meals (I Wish) My Mother Made

Like last week, this recipe came from Simply Life. It looked easy and delicious, and it was! And finally, I have a picture!

We added more than called for of just about everything, but that’s the beauty of the flexibility of soup.

Also, the recipe doesn’t indicate when to add the peas. I added them at the same time as the corn, and it worked well. (They were fresh, not frozen, which would make a difference.)

Asian Dumpling Soup

Ingredients

  • 32 oz. low sodium chicken or vegetable broth
  • Ground ginger, to taste
  • Vegetable gyoza or dumplings (I use 1/2 bag of frozen gyoza from Trader Joe’s)
  • 1 cup carrots, sliced lengthwise
  • 2 cups cabbage, chopped
  • 1/4 cup frozen corn
  • 1 cup pea pods
  • 1/4 cup low-sodium soy sauce
  • 1 tbs. sesame oil
  • 4 scallions, chopped

Directions

1. Bring the broth and ginger to a boil in a large pot. Add the pot stickers, carrots and cabbage and simmer 8-10 minutes.

2. Add the corn [and peas] and continue to simmer about 3 minutes.

3. Stir in soy sauce and sesame oil. Serve, top with scallions and enjoy!

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