Directions:
- Combine broth, vinegar, soy sauce, and garlic in a 5- to 6-quart pan; cover and bring to a boil over high heat.
- Add potstickers and return to a boil, then reduce heat and simmer, covered, for 4 minutes.
- Meanwhile, trim and discard ends from bok choy, then thinly slice crosswise. Add bok choy and carrot to soup and return to a simmer. Cook until potstickers are no longer pink in the center (cut to test) and dough is tender to bite, 2 to 4 minutes longer.
- Stir in green onions, cilantro, and sesame oil. Ladle soup into bowls.
- Wine pairing: Viognier's blend of sweet-seeming fruit, spice, and herbs is a good bridge to the soup. Dry Riesling is another great partner.
- Note: Nutritional analysis is per serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1489.08 Kcal (6234 kJ) | ||
| Calories from fat | 990.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 110.06g | 169% | |
|---|---|---|---|
| Cholesterol | 328.79mg | 110% | |
| Sodium | 1674.71mg | 70% | |
| Potassium | 1998.1mg | 43% | |
| Total Carbs | 24.45g | 8% | |
| Sugars | 4.54g | 18% | |
| Dietary Fiber | 7.22g | 29% | |
| Protein | 92.78g | 186% | |
| Vitamin C | 209.6mg | 349% | |
| Vitamin A | 23.3mg | 777% | |
| Iron | 523.4mg | 2908% | |
| Calcium | 643.1mg | 64% | |
| Amount Per 100 g | |||
| Calories | 126.95 Kcal (532 kJ) | ||
| Calories from fat | 84.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.38g | 169% | |
|---|---|---|---|
| Cholesterol | 28.03mg | 110% | |
| Sodium | 142.78mg | 70% | |
| Potassium | 170.35mg | 43% | |
| Total Carbs | 2.08g | 8% | |
| Sugars | 0.39g | 18% | |
| Dietary Fiber | 0.62g | 29% | |
| Protein | 7.91g | 186% | |
| Vitamin C | 17.9mg | 349% | |
| Vitamin A | 2mg | 777% | |
| Iron | 44.6mg | 2908% | |
| Calcium | 54.8mg | 64% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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