Today I'm going to share fish dumpling with vegetables soup. It's a quite healthy soup with full of protein and nutritions.
Ingredients:
4 cups low-sodium chicken broth
1 tablespoon sugar
1 1 -inch piece ginger, peeled and thinly sliced
salt and freshly ground pepper
2 scallions, sliced, white and green parts separated
1 cup sliced button mushrooms
2 medium carrots, thinly sliced
2 to 3 napa cabbage leaves, thinly sliced
24 frozen fish dumplings or pot stickers
3 to 4 boiled eggs
Soy sauce, for drizzling (optional)
Method:
Combine 2 cups water, the broth, sugar, ginger,1/2 teaspoon salt, and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add the scallion whites, mushrooms and carrots. Reduce the heat and simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
Add the cabbage, dumplings and scallion greens. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. Divide the dumplings and soup among bowls. In last add soy sauce and boiled eggs if desired.
Per serving: Calories 256; Fat 9 g (Saturated 3 g); Cholesterol 56 mg; Sodium 1,011 mg; Carbohydrate 24 g; Fiber 3 g; Protein 18 g
0 comments:
Post a Comment
Thank You For Your Kind Words