Quick and Easy Asian Dumpling Soup

 
http://www.reneeskitchenadventures.com/2013/12/quick-and-easy-asian-dumpling-soup.html


Servings - 6     Serving Size - approx. 2 cups of soup with 4 dumplings   Points Plus per Serving -7 Points+
*Calories - 275.1,   Total Fat - 7.4,   Carb. - 42.1,   Protein - 11.5,   Fiber - 2.6
*the nutritional information is likely to be slightly different depending on the brand of frozen dumplings you use

Ingredients:

12 cups (3-32oz. boxes) of low sodium, fat free chicken stock (such as Kitchen Basics)
1/2 cup low sodium soy sauce (or more or less to taste)
1/4 cup unseasoned rice vinegar
2 TBS. granulated sugar
2 cloves minced, fresh garlic
2 TBS. minced fresh ginger
1 TBS. toasted sesame oil
1 tsp. Sambal Oelek (chili paste) - optional...but so good with it! 
4 cups of coarsely chopped baby bok choy (or regular bok choy)
2 cups sliced white button mushrooms
24 frozen chicken dumplings (such as Annie Chun's or Trader Joe's) 
3-4 green onions, sliced
cilantro, for garnish

Directions:

  1. In a large stock pot, add the broth, soy sauce, vinegar, sugar, garlic, and ginger.  Bring to a boil and then turn down to simmer
  2. Add in the sesame oil, Sambal Oelek  (if using), bok choy, and mushrooms.  Cook for 5-10 minutes or until the bok choy is tender.  
  3. Add frozen dumplings and cook until heated through.  
  4. Add in green onions and heat through.  Serve with cilantro, if desired. 

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