Japanese Potsticker Soup

Yields Makes 6 servings; about 9 cups
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.

Ingredients

 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
Nutrition Facts

Servings 0

Amount Per Serving
Calories 227Calories from Fat 44
% Daily Value *
Total Fat 11g17%
Saturated Fat 2.3g12%
Cholesterol 21mg8%
Sodium 1285mg54%
Total Carbohydrate 22g8%
Dietary Fiber 3.3g14%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Ingredients

 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

Directions

Step 1
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.

Step 2
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.

Step 3
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.

Step 4
4

Note: Nutritional analysis is per serving.

Japanese Potsticker Soup
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