EASY WONTON SOUP — LET’S DISH RECIPES
Provided by: Danelle
Total time: 15 minutes
Prep time: 5 minutes
Cook time: 10 minutes
|6 cups chicken broth|
|1 tablespoon soy sauce|
|1 clove garlic, minced|
|1 teaspoon freshly grated ginger|
|1 cup shredded carrots|
|4 green onions, thinly sliced|
|20 frozen pot stickers|
|1/4 teaspoon sesame oil|
|Salt and pepper, to taste|
|Chopped fresh cilantro, for garnish (optional)|
- In a large dutch oven, combine the chicken broth, soy sauce, garlic, and ginger. Bring to a boil.
- Add carrots, green onions and frozen pot stickers to the pot. Simmer until pot stickers are tender, 8-10 minutes (or according to package directions).
- Remove from heat and stir in sesame oil. Season with salt and pepper to taste.
- Ladle into bowls and sprinkle with chopped fresh cilantro, if desired.
Calories 293 calories, CarbohydrateContent 29 grams carbohydrates, CholesterolContent 36 milligrams cholesterol, FatContent 13 grams fat, FiberContent 2 grams fiber, ProteinContent 14 grams protein, SaturatedFatContent 3 grams saturated fat, ServingSize 1, SodiumContent 1601 milligrams sodium, SugarContent 4 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 9 grams unsaturated fat
DUMPLING NOODLE SOUP RECIPE – NYT COOKING
Provided by: Hetty McKinnon
Total time: 25 minutes
Yield: 4 servings
|Kosher salt (Diamond Crystal)|
|6 ounces thin dried wheat, egg or rice noodles|
|1 tablespoon sesame oil|
|1 (2-inch) piece ginger, grated|
|2 garlic cloves, peeled and grated|
|1 teaspoon ground turmeric|
|6 cups vegetable stock|
|2 tablespoon white miso paste|
|16 ounces frozen dumplings (not thawed)|
|4 baby bok choy (about 12 ounces), trimmed and each cut into 4 pieces through the stem|
|1 small head broccoli (about 9 ounces), cut into bite-size florets|
|Handful of cilantro or chopped scallions, for serving|
- Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions, until the noodles are just tender. Drain, rinse with cold water and drain well again. Divide them among four serving bowls.
- Place the same large pot over medium heat, and add sesame oil, ginger, and garlic. Stir and cook for 30 seconds, until aromatic. Add turmeric, and stir for 15 seconds, until fragrant.
- Pour the vegetable stock into the pot, then season with 1 teaspoon of salt. Cover and cook for 8 to 10 minutes on medium heat, to allow flavors to meld.
- Remove the lid and add the miso paste, stirring constantly until it is dissolved. Taste, and season with more salt, if needed.
- Increase the heat to medium-high, and carefully drop the dumplings into the broth. When they float to the top, add the baby bok choy and broccoli, and cook for about 2 minutes, just until the broccoli is crisp-tender.
- Ladle the broth, dumplings, baby bok choy and broccoli into the four bowls over the noodles. To serve, top with cilantro or chopped scallions.