Pot Sticker Soup
Sesame-Ginger Edamame Salad
Ingredients
- ½ (32-oz) carton mushroom broth (or use stock)
- 1½ cups water
- 1 Tbsp ginger paste
- 1 Tbsp low-sodium soy sauce
- ½ (24-oz) pkg frozen pork pot stickers (such as Tai Pei)
- ½ (8-oz) pkg whole mushrooms, very thinly sliced
- ½ head bok choy, very thinly sliced
- ½ (10-oz) pkg shredded carrots
- ½ Tbsp dark sesame oil
Instructions
- Bring broth, water, ginger paste, and soy sauce to a boil in a Dutch oven. Remove half of pot stickers from package, and add to broth mixture; reduce heat, and simmer 5 minutes. Reserve remaining frozen pot stickers and sauce packets for another use.
- Add mushrooms, bok choy, and carrots; cook 1 to 2 minutes or until thoroughly heated. Ladle into bowls; drizzle with oil.
Side Dish Ingredients
- 1 (8-oz) pkg frozen shelled edamame
- ½ (6-oz) pkg chopped red onion
- ½ red bell pepper, diced
- 2 Tbsp chopped fresh cilantro
- 1½ Tbsp sesame-ginger dressing vinaigrette
- ½ Tbsp fresh lime juice
Side Dish Instructions
- Cook edamame according to package directions. Toss together edamame and remaining ingredients in a bowl.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
290
|
148
|
438
|
| Fat (g) | 10 | 7 | 17 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 14 | 10 | 24 |
| Carb (g) | 38 | 13 | 51 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 1114 | 74 | 1188 |
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