I was not expecting much from this soup as it was listed under a low calorie dinner. We all know how they usually taste. But I had a package of pot stickers in my freezer from Traders Joe's and wanted to use them.
I was pleasantly surprised with this and have made it more than once. The picture doesn't look as delicious as it was. I served the soup with warm crusty bread and dinner was ready in 25 minutes.
4 cups low sodium chicken broth
1/4 pound ham diced
2 tbsp chinese rice wine
1 tbsp sugar
1 tbsp asian ginger
zest of a half an orange
2 scallions sliced
1 cup sliced button mushrooms
2 medium carrots diced
1 cup fresh red cabbage chopped (from bag - not canned)
24 frozen chicken or vegetable pot stickers
soy sauce if desired
Combine 2 cups water, chicken broth, ham, chinese rice wine, sugar, ginger, orange zest, salt and pepper to taste in a large pot. Cover and bring to a boil over high heat. Add scallions, mushrooms, and carrots. Reduce the heat and simmer uncovered until carrots are crisp-tender, about 5 minutes.
Add cabbage and pot stickers. Cover and cook until pot stickers are soft and heated through, about 4 to 5 minutes. Divide pot stickers and soup among bowls. Drizzle with soy sauce if desired. Makes 4 servings.
Enjoy - Susan!