Quick Asian soup

I like the recipes for chilled soups I found here because a soup and a roll is one of my favorite lunch meals. I always have a box of soup in the pantry or the refrigerator to serve at any time I want something quick. I always add something. This is my way to get out of my culinary comfort zone and experiment with new things. One of my most celebrated experiments is this Asian soup.

Take a box of Chinese chicken soup, 1 cup fresh or frozen stir fry vegetables, 1 cup vegetable Chinese dumplings or gyoza, and 1 tablespoon toasted sesame oil. What you need to do to have it ready is very simple: pour the soup into a small pot. Add vegetables, dumplings and sesame oil, and heat until warm, about 10 minutes. Season and serve with a bread roll and a salad for a quick meal.

Frozen stir fry vegetables are par-boiled and do not need more than warming with the soup to add a bit of crunch. If using fresh vegetables and one of those soups that should not boil, try cooking in the microwave before adding them. Otherwise, add them to the soup and simmer for 5-8 minutes before the dumplings and sesame oil.

I like it savory and most healthy soups are low in sodium, so I always have salt and pepper close by. Check before serving.

Submitted byGreenerviewon Tue, 11/13/2012 - 06:06

We tried this recipe and, as explained, this soup would serve 4 people. However, it is very easy to double or triple the recipe.

As we did not have vegetable gyoza, we completed the meal with chicken shu mai - other type of Asian dumplings with chicken and vegetable filling that can be microwaved or steamed over the stove top. They are usually served as dim sum and soy dipping sauce, but chicken shu mai worked about were very nicely as soup dumplings.

Check the ingredients of the base soup to be sure it is really healthy.