Asian Dumpling Soup
Crunchy Egg Rolls
Wine Recommendation
Liquid Light Sauvignon Blanc
Ingredients
- 1 cup thinly sliced whole mushrooms
- 2 cloves garlic, minced
- 1 Tbsp ginger paste
- 1 Tbsp dark sesame oil
- 1 (32-oz) carton less sodium chicken broth
- 1 (8-oz) pkg frozen vegetable potstickers
- 2 cups thinly sliced Napa cabbage
- ½ cup shredded carrots
- 1 Tbsp less sodium soy sauce
- 1 green onion, sliced
- 2 Tbsp 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
- 2 frozen vegetable egg rolls
Side Dish Instructions
- Bake egg rolls according to package directions.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
370
|
172
|
542
|
| Fat (g) | 10 | 9 | 19 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 16 | 4 | 20 |
| Carb (g) | 53 | 19 | 72 |
| Fiber (g) | 4 | 1 | 5 |
| Sodium (mg) | 2152 | 296 | 2448 |
| T. Sugs (g) | 10 | 4 | 14 |
| A. Sugs (g) | 0 | 2 | 2 |
Budget Friendly Meal Plan
This recipe selected from the eMeals Budget Friendly Meal Plan.
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