Asian Dumpling Soup
Crunchy Egg Rolls
Ingredients
- ½ (8-oz) pkg whole mushrooms, thinly sliced
- 2 cloves garlic, minced
- 1 Tbsp ginger paste
- 1 Tbsp dark sesame oil
- 1 (32-oz) carton chicken broth
- 1 (8-oz) pkg frozen vegetable potstickers
- ½ head Napa cabbage, thinly sliced
- ½ cup shredded carrots
- 1 Tbsp soy sauce
- 1 green onion, sliced
- ¼ cup fresh cilantro leaves
Instructions
- Cook mushrooms, garlic, and ginger paste in hot oil in a Dutch oven over medium-high heat 5 minutes, stirring often.
- Add broth and potstickers; bring to a boil, reduce heat, and simmer 10 minutes. Stir in cabbage and carrots; simmer until vegetables are tender. Stir in soy sauce.
- Divide soup between 2 bowls; sprinkle with onion and cilantro.
Side Dish Ingredients
- 1 (2-count) pkg refrigerated vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions; slice to serve.
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