Potsticker Wonton Soup
Edamame Salad
Ingredients
- 1 (14.5-oz) can low-sodium chicken broth
- 1 tsp low-sodium soy sauce
- 1 (2-inch) piece ginger
- 1 small clove garlic, crushed
- ½ (20-oz) pkg frozen chicken potstickers (such as Archer Farms)
- 1½ cups shredded napa cabbage
- 1 cup sliced mushrooms
- 1 green onion, chopped
Instructions
- Bring broth, soy sauce, ginger, and garlic to a boil in a Dutch oven over medium-high heat. Reduce heat to low, and simmer 8 minutes.
- Stir in potstickers, cabbage, and mushrooms. Return to a boil, and cook 10 minutes or until potstickers are thoroughly heated. Discard ginger.
- Sprinkle with onion before serving.
Side Dish Ingredients
- 1 cup frozen shelled edamame
- 1 small red bell pepper, diced
- 2 Tbsp sesame-ginger vinaigrette
- 1 Tbsp chopped fresh cilantro
- 1 tsp 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 | 2 | 2 | |
| Calories |
263
|
157
|
420
|
| Fat (g) | 4 | 7 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 18 | 9 | 27 |
| Carb (g) | 37 | 13 | 50 |
| Fiber (g) | 3 | 5 | 8 |
| Sodium (mg) | 799 | 157 | 956 |
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