Asian Dumpling Soup
Crunchy Egg Rolls
Ingredients
- 1 (8-oz) pkg whole mushrooms, thinly sliced
- 3 cloves garlic, minced
- 2 Tbsp ginger paste
- 2 Tbsp dark sesame oil
- 2 (32-oz) cartons low-sodium chicken broth
- 2 (8-oz) pkg frozen vegetable potstickers
- 1 head Napa cabbage, thinly sliced
- 1 cup shredded carrots
- 2 Tbsp low-sodium soy sauce
- 2 green onions, sliced
- ⅓ cup fresh cilantro 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.
- Divide soup among 6 bowls; sprinkle with onions and cilantro.
Side Dish Ingredients
- 6 frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
252
|
172
|
424
|
| Fat (g) | 7 | 9 | 16 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 11 | 4 | 15 |
| Carb (g) | 36 | 19 | 55 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 735 | 296 | 1031 |
Budget Friendly Meal Plan
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