Asian Dumpling And Squash Soup Recipes

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ASIAN DUMPLING AND SQUASH SOUP



Asian Dumpling and Squash Soup image

Chicken noodle soup is a staple from almost everyone's childhood, but it's about time this nourishing classic got a bit of an update. Enter Asian Dumpling and Squash Soup, a fun, flavourful and easy-to-prepare meal that any child will love.

Provided by maryjjohnson34

Categories     < 30 Mins

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 (100 g) package shiitake whole mushrooms, stemmed and sliced
1 shallot, thinly sliced
2 garlic cloves, minced
1 Thai peppers
1 tablespoon fresh ginger, minced and peeled
1 (900 ml) package pc ramen broth
8 frozen chicken, and vegetable potstickers
1 cup frozen diced butternut squash
2 cups lightly packed Baby Spinach
2 green onions, thinly sliced
1 teaspoon sesame seeds, toasted

Steps:

  • 1. Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.
  • 2. Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.
  • 3. Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.
  • Chef's tip: Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.

Nutrition Facts : Calories 2026.9, Fat 140.9, SaturatedFat 39.8, Cholesterol 680.7, Sodium 1225, Carbohydrate 8.6, Fiber 1.6, Sugar 2.1, Protein 171.3

ASIAN DUMPLING SOUP



Asian Dumpling Soup image

An older recipe from Sunset magazine. When I'm the only one home for supper, this is probably my favorite thing to make. It's a quick, soothing recipe, and I get to have leftovers for lunch the next day! Note: Zaar does not recognize "potstickers", but that's what I mean by stuffed wontons.

Provided by Pinay0618

Categories     Clear Soup

Time 13m

Yield 4 serving(s)

Number Of Ingredients 8

1 (49 ounce) can low sodium chicken broth
3 tablespoons minced fresh ginger
2 minced garlic cloves
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 lb frozen stuffed wonton
1/2 cup sliced green onion
sesame oil (toasted)

Steps:

  • In a 5- to 6-quart pan, add chicken broth, ginger, garlic, rice vinegar, and soy sauce. Bring to a boil over high heat.
  • Add potstickers or won tons and simmer, uncovered, until hot in center (cut to test), 6 to 8 minutes.
  • Add sliced green onion.
  • Serve in bowls and add Asian (toasted) sesame oil to taste.

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