This easy pod sticker soup is made of frozen chicken pot sticks, fresh vegetables and nutritional bone broth, offering fast and cozy dinner in 30 minutes.
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When I craved comfortable food but didn’t have time to have a complicated meal, I usually make a soup, and this new portic sticker soup was immediately hit by my family. It is a quick way to enjoy the taste of homemade dumplings without folding effort from the beginning. It is made of frozen chicken port stick
Vegetables and bone broth, you can have a bowl of steamed tastes in the table within 30 minutes.
Why this recipe works
I first tested this soup with my family and everyone went back for a few seconds! Light and flavorful broth, vegetables and rich dumplings that are easy to swap make it a comfortable dinner you want to repeat.
- Additional protein boost: Bone broth is an easy way to increase the protein content of the soup.
- simple: The frozen dumplings are a great shortcut, and if you capture mushrooms, you need to prepare less vegetables!
- Dietary limit: I actually ate this gluten using this good food without this gluten.
If you are looking for a faster and easier meal, check the recipes and skinny tests quickly and slower or less than 30 minutes.
The necessary ingredients
The ingredients of this frozen positive sticker soup are as follows. See the recipe card below for accurate measurements.
- Grilled sesame oil For the rich and nutritious taste
- vegetable: White mushrooms, carrots, baby spinach for fiber, vitamins and minerals
- Area: Wave, garlic, fresh ginger. Since my husband is not a fan of ginger, I usually add more to the bowl before eating.
- Chicken soup It offers much more protein than normal broth, but if you have it, use it freely.
- Soybean sauce For Umami taste. Keep gluten using Tamari. free.
- Pot stick It is a Chinese dumplings full of meat. vegetable. This is a good food pot stick is my favorite gluten -free It’s an option, but you can use all the brands.
- Chili If you like spicy dumplings, add a nice kick. soup.
How to make a pod sticker soup
The pot stick is cooked directly from the broth. There is no need to thaw or cook in advance. If you boil too long, it can collapse, so be careful not to cook too much. For printable guidelines, see the bottom recipe card.
- Stir -fry mushrooms, onions and carrots Sesame oil for the middle heat. When it gets soft, add garlic and ginger.
- Simmer: Pour soup and soy sauce and boil. Lower the heat and boil until the carrot is soft.
- Dumplings: Increase the heat to the middle height and add a pot stick. Stir the spinach at the last minute.
- Provide soup Green part of destruction and chili pulse crisp.
Transformation and replacement
- Port stick: I used frozen chicken pot sticks, but pork, shrimp or vegetarian pot sticks (or gyoza) all work.
- broth: Bone broth provides additional protein and richness, but ordinary chicken or vegetable broth works well.
- vegetable: Mushrooms, idiots, kale, napa cabbage or eye peas are all excellent options.
- Improve it: Stir the chili pasak, Sri Raca or sesame oil drill and stir for the spicy kick.
- Vegetarian: Replace vegetable pot sticks and vegetable broth.
- Gluten Free soup: Use gluten -fried pot sticks, replace the soy sauce with Tamari and make sure the broth is attached to the gluten free label.
- Protein improvement: Fill the soup by adding crushed chicken, cube tofu, shrimp or jalma eggs.
save
- cold storage The food left for up to 4 days.
- Hang Soup for up to 3 months. I freeze the soup from the supercube to get hot for a quick meal. Small 2 cup glass containers also work. Leave a little space at the top so that the liquid will expand when it is frozen.
- Re -heating: Heart the soup of the refrigerator overnight, then reheat in the microwave or in the stove in the middle heat.
More Asian soup recipes will like it.
Check this to see more dinner ideas 5 delicious Asians Soup recipe that inspires the next meal!
Product: Serving
Serving size: 5 1 cup of pot stick
Heat the medium Dutch oven or soup pot to a high heat of medium and add sesame oil. Stir with mushrooms, onions, carrots and ¼ teaspoon salt. Cook for about 8 minutes until the vegetables are soft. Put garlic and ginger and stir. Cook for about 1 minute until it fragrant.
Put bone soup and soy sauce or tamari, stir and boil. Lower the heat until the carrot is soft and boil for 5 minutes. After 5 minutes, turn the heat to the middle height and add dumplings. Cook until the dumplings are cooked for about 6 to 8 minutes and add spinach at the last minute.
Put the soup in a bowl and decorate it with green onions to serve. Chili crispy top if desired.
Last stage:
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If you have a sauce in a pot stick, you can throw the sauce.
Transformation and replacement
- Port stick: I used frozen chicken pot sticks, but pork, shrimp or vegetarian pot sticks (or gyoza) all work.
- broth: Bone broth adds additional protein and richness, but ordinary chicken or vegetable broth is fine.
- vegetable: Mushrooms, idiots, kale, napa cabbage or eye peas are all excellent options.
- Improve it: Stir the chili pasak, Sri Raca or sesame oil drill and stir for the spicy kick.
- Vegetarian: Use vegetable pot sticks and vegetable broth.
- Gluten Free: In the case of the gluten -free version, use the gluten -fried pot stick, change the soy sauce to Tamari, and make sure the broth has a gluten -free label.
- Protein improvement: Fill the soup by adding crushed chicken, cube tofu, shrimp or jalma eggs.
clothing material: 5 1 cup of pot stick,,, Calories: 240 Kcal,,, carbohydrate : 29 G,,, protein: 19 G,,, province: 6 G,,, Saturated fat: 1 G,,, Cholesterol: 18 Mg,,, sodium: 851 Mg,,, fiber: 2.5 G,,, sugar: 5 G
