Potsticker Wonton Soup
Edamame Salad
Ingredients
- 1 (48-oz) carton low-sodium chicken broth
- 1 Tbsp low-sodium soy sauce
- 1 (2-inch) piece ginger
- 1 clove garlic, crushed
- 1½ (20-oz) pkg frozen chicken potstickers
- 4 cups shredded napa cabbage
- ½ (8-oz) pkg whole mushrooms, sliced
- 3 green onions, chopped
Instructions
- Bring broth, soy sauce, ginger, and garlic to a boil in a large 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 onions before serving.
Side Dish Ingredients
- 2 (8-oz) pkg frozen shelled edamame
- 1 red bell pepper, diced
- ¼ cup chopped fresh cilantro
- 3 Tbsp sesame-ginger vinaigrette
- 1 Tbsp 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 | 6 | 6 | |
| Calories |
258
|
148
|
406
|
| Fat (g) | 4 | 7 | 11 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 18 | 10 | 28 |
| Carb (g) | 37 | 13 | 50 |
| Fiber (g) | 3 | 4 | 7 |
| Sodium (mg) | 803 | 74 | 877 |
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