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.

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

Step 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

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

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

Note: Nutritional analysis is per serving.

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.

Print Options:

Japanese Potsticker Soup