After a long day at work, who doesn’t love an easy and quick one-pot meal! It will be on the table in moments. Enjoy the Asian flavors of the soup with a side of a tangy, Asian slaw or stir-fried snap peas in sesame oil. YUM!
6 c low sodium vegetable broth
1 bag frozen Thai vegetable gyoza
1 c frozen shelled edamame
3 bunches baby bok choy – chopped – separate stems from leaves
½ bunch fresh asparagus spears – cut in bite-sized pieces
4 tsp apple cider vinegar
2 tsp toasted sesame oil
1. Season broth with ¼ tsp salt and 1/8 tsp fresh cracked pepper. Simmer over medium heat.
2. Add vegetable dumplings, stem of bok choy, asparagus pieces and edamame and cook until
gyoza float – approximately 5 minutes.
3. Add bok choy leaves and cook until wilted – approximately 30 seconds.
4. Remove from heat. Stir in vinegar and sesame oil.
You can add any vegetables that you like: sliced carrots, shredded kale, broccoli florets, or scallions. Sugar snap peas and baby spinach is best added and stirred into the soup once off the heat – to retain crispness of snap peas and spinach just wilted.
Protein 20 gm
CHO 27 gm
Fat 12 gm
Sat Fat 3.1 gm
Fiber 3 gm
Sodium 635 gm