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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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We love the homey quality and clean flavors of this colorful soup. Ingredients:
1 (15- to 16-oz) package frozen asian dumplings (also called pot stickers; about 20 to 24) |
5 cups reduced-sodium chicken broth (40 fl oz) |
3 cups thinly sliced napa cabbage (from 1 head) |
2 cups sliced shiitake mushroom caps |
1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag) |
1/2 cup frozen peas |
1/2 cup chopped scallions |
1 teaspoon asian sesame oil |
1/2 teaspoon salt |
1/8 teaspoon black pepper |
Directions:
1. Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.
2. While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.
3. Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.
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