Fish Dumpling soup

Monday, 5 May 2014

Today I'm going to share fish dumpling with vegetables soup. It's a quite healthy soup with full of protein and nutritions.

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)

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


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