Japanese Potsticker Soup
Prep and Cook Time: about 25 minutes. Notes: Cooking time for these potstickers, or gyoza, depends on the brand you use; some take longer to cook than others (follow package directions). Potstickers are available in the frozen-food section of large supermarkets.
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- Calories: 227
- Calories from fat: 44%
- Protein: 12g
- Fat: 11g
- Saturated fat: 2.3g
- Carbohydrate: 22g
- Fiber: 3.3g
- Sodium: 1285mg
- Cholesterol: 21mg
- 2 tablespoons extra-virgin olive oil
- 1 cup diced peeled carrots (about 2 medium)
- Freshly ground black pepper
- 6 cups chicken broth
- 3 slices ginger (each 1/4 in. thick)
- 1 cup fresh or frozen peas
- 1 pound frozen chicken gyoza (see Notes)
- 2 tablespoons soy sauce
- 2 tablespoons chopped fresh flat-leaf parsley
- 4 ounces mung bean sprouts
- 4 thinly sliced green onions
- 1. Heat olive oil over medium heat in a medium pot. Add carrots and sauté until beginning to soften, about 7 minutes. Season with pepper.
- 2. Add broth and ginger to pot, raise heat to high, and bring to a boil. Add fresh peas, if using; cook 2 minutes. Add gyoza to broth and return to a boil. Stir in soy sauce.
- 3. Cook gyoza until almost tender to the bite, 2 to 3 minutes (see Notes). Add frozen peas, if using; then cook 1 minute more. Remove ginger slices. Season soup to taste with pepper and stir in parsley. Ladle soup into shallow bowls, top with bean sprouts and green onions, and serve.
- Note: Nutritional analysis is per serving.
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