This delicious soup makes a quick, weeknight meal. At the heart of the flavor profile are store-bought frozen potstickers. These Asian dumplings are available at most supermarkets, as well as Trader Joe’s and Costco. Some are filled with a chicken and vegetable mixture; others boast a mix of pork and veggies.
In this easy-to-prepare soup I’ve used carrots and celery because I always have those vegetables on hand for an emergency meal. Feel free to change up the vegetables, using snow peas, quartered baby bok chop, or sliced shiitake mushrooms.
Yield: 4 servings
2 tablespoons vegetable oil or olive oil
5 green onions, root end removed, thinly sliced crosswise, separate white and light green slices from dark stalk slices, divided use
2 medium carrots, peeled, cut into 3/8-inch dice
2 medium celery stalks, cut into thin crosswise slices, see cook’s notes
2 teaspoons grated fresh ginger
1/4 teaspoon dried red pepper flakes
6 cups chicken broth
12 storebought frozen potstickers (Asian style dumplings)
2 tablespoons soy sauce
2 teaspoons fresh lime juice, plus more if needed
Optional garnish: 2 tablespoon chopped fresh cilantro
Cook’s notes: If celery stalks are large, cut them in half lengthwise, and then cut into crosswise slices.
- On medium-high heat, heat oil. Add white and light green onion slices, carrots, and celery. Cook 2 minutes, stirring occasionally. Lower heat to medium and add ginger and red pepper flakes. Stir to combine and cook 1 to 2 minutes. Add broth and turn heat to high. Bring to a boil.
- Add frozen potstickers and reduce heat to medium or medium-low and maintain a simmer for 10 to 15 minutes until potstickers are cooked through. Remove from heat and stir in soy sauce and lime juice. Taste the broth; if it needs more lime juice, add a smidgen and taste again.
- Ladle into 4 bowls and top with sliced dark green onion stalks. Add a little chopped fresh cilantro if you like. Serve.
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.