This soup is a really simple way to make a Quick Asian Dumpling Soup. Most of the ingredients are probably in your refrigerator and pantry. Ample Bites always has a few frozen pot stickers to supplement an order of sushi or to have for dinner, in lieu of pizza, on a bachelor night.
Quick Chinese Dumpling Soup
(Adapted from Better Homes and Gardens, Soup Magazine, Fall/Winter 2012)
1 32-ounce carton low-sodium chicken broth
1 32-ounce carton low-sodium mushroom or vegetable broth
2 cup water
4 tsp grated fresh ginger
4 10-ounce packages frozen pot stickers
4 tsp low-sodium soy sauce
2 tsp toasted sesame oil
3 medium carrots, cut into thin 2-inch strips
2 small bunch green onions, trimmed and sliced diagonally
In a Dutch oven combine broth, water, ginger, soy sauce and sesame oil. Bring to a boil over high heat.
Add pot stickers, carrots and most of the green onions. Return to a simmer. Cook, covered, for 8 to 10 minutes or until pot stickers are heated through.
Ladle soup into bowls. Sprinkle with remaining green onions.