Servings: 4 servings
Calories: 300kcal
Ingredients
Dumplings and Broth
- 1 package 12 oz dumplings (store-bought or homemade) Use frozen dumplings for convenience.
- 4 cups low-sodium chicken broth Can substitute with vegetable broth for a vegetarian option.
Vegetables and Seasonings
- 1 tablespoon fresh ginger, grated
- 2 cloves garlic, minced
- 3 pieces green onions, sliced For garnish.
- 1 cup carrots, thinly sliced
- 2 cups cabbage, shredded (napa or green)
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil Adds flavor.
Instructions
Preparation
- Start by prepping your ingredients. Chop the vegetables into bite-sized pieces so they cook evenly.
Cooking
- In a large pot over medium heat, add 1 tablespoon of oil. Sauté the minced garlic and grated ginger until you can smell the pleasant aroma, about 30 seconds.
- Pour in the chicken broth and bring everything to a simmer. This helps to mix the flavors and prepare for cooking the vegetables.
- Add the sliced carrots and shredded cabbage to the pot. Cook them until they are tender, which should take about 5 minutes.
- Gently place the dumplings into the pot and cook according to the package instructions, usually about 5-7 minutes.
- Before serving, stir in the soy sauce and drizzle sesame oil over the top. This adds extra flavor that makes the soup special.
- Ladle the soup into bowls, and garnish each serving with sliced green onions for a fresh touch.
Notes
Potsticker soup is best served hot. You can enjoy it as a main dish or pair it with some rice or bread. Offer extra soy sauce or chili flakes on the side for those who enjoy a little more flavor.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 40g | Protein: 15g | Fat: 10g | Saturated Fat: 1g | Sodium: 800mg | Fiber: 3g | Sugar: 5g
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