This recipe reminds me of back when I was a "Campbell's Cook." You know all those recipes from Campbell's soup, open a bunch of cans, dump them in a pot with some chicken and rice and dinner is served. Those days of cooking with lots of processed garbage are well over for me but sometimes I want something that is as quick and easy as dumping stuff in a pot. I made this really yummy soup on Monday night and I look forward to eating the leftovers.
Spicy Dumpling Soup
Makes 4 servings
Pour a 32-ounce container of low sodium chicken stock in a stock pot. Add a drizzle of sesame oil, a couple of glugs each of rice wine vinegar and low sodium tamari and a generous sprinkle of crushed red pepper. Then grate in some fresh ginger root (about a two inch knob) and toss in three sliced scallions (white and green parts) and a bag of ready-shredded three color cole slaw. Bring it to a boil then add a 1 pound bag of frozen Asian style dumplings/potstickers. You can use vegetable, chicken, pork...whatever you like. I used the Thai shrimp gyoza from Trader Joe's. Simmer until the dumplings are tender and heated through. Garnish with a bunch of chopped fresh cilantro. Devour!