Asian Noodle-Dumpling Soup
Wine Recommendation
Penfolds Bin 311 Chardonnay
Ingredients
- 1 (8-oz) pkg whole mushrooms, thinly sliced
- 3 cloves garlic, minced
- 3 Tbsp ginger paste
- 3 Tbsp dark sesame oil
- 3 (32-oz) cartons chicken broth
- 1 (8-oz) pkg frozen vegetable potstickers
- 1 head Napa cabbage, thinly sliced
- 1½ cups matchstick-cut carrots
- 2 Tbsp low-sodium soy sauce
- 1 (8-oz) pkg Chinese noodles (see Note)
- 6 green onions, sliced
- 1 cup fresh basil leaves
Instructions
- Cook mushrooms, garlic, and ginger paste in hot oil in a large 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.
- Meanwhile, cook noodles according to package directions; divide noodles among 8 bowls; spoon potsticker mixture over noodles. Top with green onions and basil.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
| T. Sugs (g) | 0 | 0 |
| A. Sugs (g) | 0 | 0 |
Occasions Meal Plan
This recipe selected from the eMeals Occasions Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
