Asian Soup

Updated: Jun 18

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!


Serves 6


Ingredients: 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


Preparation: 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.


Nutrition Facts: Calories 283 Protein 20 gm CHO 27 gm Fat 12 gm Sat Fat 3.1 gm Fiber 3 gm Sodium 635 gm




7 views0 comments

Recent Posts

See All