Asian Dumpling Soup

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

I love this quick and easy soup. It can be made 1 day ahead, but don’t add the dumplings. Return to a boil; add dumplings. Boil 3 minutes; serve. For variety, add 1 cup cooked roughly chopped shrimp or chicken.
A couple tips: Use a microplane to finely grate the ginger. Rooster sauce is available in the ethnic section of many groceries and in specialty food stores.

Directions

Bring chicken broth to a boil in a large soup pot. Add cabbage (or bok choy) and mushrooms. Boil, uncovered, stirring occasionally; 3 minutes. Stir in grated ginger, soy sauce, red pepper flakes, peas, green onions and sesame oil. Return to a boil. Stir in pot stickers; cook 3 minutes. Add a dash of Rooster Sauce, if desired. Serve.

Yield:	Serves 4

What's Needed:

6 cups chicken broth
½ head Napa cabbage or bok choy, thinly sliced
2 cups sliced mushrooms
1 tablespoon finely grated fresh ginger
1 tablespoon soy sauce
½ teaspoon crushed red pepper flakes, or to taste
1/2 cup frozen peas
3 green onions, thinly sliced
1 teaspoon sesame oil
1 16-ounce package frozen pot stickers
Dash of Rooster Sauce

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30 Minutes or Less

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Asian Dumpling Soup

Directions

What's Needed:

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