Preparation time:

10 minutes

Cooking time:

8 minutes

Makes:

6 cups (1.5 L)

 
Virginia MacDonald

Ingredients

• 1-in. (2.5-cm) piece of ginger
• 1/2-oz (14-g) pkg dried shitake or mixed mushrooms
• 900-mL carton chicken broth
• 1 tbsp (15 mL) teriyaki sauce
• 1 tsp (5 mL) dark sesame oil
• 1 baby bok choy or 1/2 small bok choy
• 2 green onions
• 300-g pkg or 1/2 600-g pkg frozen Asian dumplings
• 1/4 cup (50 mL) frozen peas or shelled edamame

Instructions

• Peel ginger, then thinly slice. If mushrooms are large, break in half. Stir both in a large saucepan with broth, teriyaki and sesame oil. Bring to a boil over high heat.
• Meanwhile, thinly slice bok choy and onions. When broth is boiling, add dumplings. Bring back to a boil. Following package directions, cook dumplings, uncovered, and stirring occasionally until done, from 8 to 12 min. Stir in bok choy, onions and peas for the last 2 min of cooking.

Nutrition (per Serving)

protein

5 g

fat

3 g

carbohydrates

17 g

fibre

2 g

calcium

47 mg

calories

111