Carrot-Ginger Wonton Soup

When I'm feeling down, nothing brings me back like a big bowl of soup. And whenever I'm making wonton soup on my own, I save a boatload of time by using frozen potstickers for the wontons.

Recipe courtesy Patrick Decker
TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 tablespoon peanut or vegetable oil
  • 2 medium carrots, peeled and sliced
  • 1 (2-inch) knob ginger, peeled and cut into thin sticks
  • 1 clove garlic, finely chopped
  • 6 cups chicken broth
  • (1-pound) bag frozen potstickers (18 to 20 pieces)
  • 1 tablespoon soy sauce, or to taste
  • 2 to 3 scallions, thinly sliced, to garnish
  • Handful chow mein noodles, to garnish
recipe tools

Directions

Place a medium heavy-bottom pot over medium-high heat with the oil. Add the carrots, ginger and garlic to the pot and cook, stirring frequently, until the ginger and garlic are aromatic, about 2 minutes. Add the chicken broth and bring the liquid up to a bubble.

Once the broth is boiling, reduce the heat to medium-low and add the potstickers. Simmer them, stirring gently, until heated through, about 5 minutes. Stir in the soy sauce.

Serve the soup garnished with scallions and chow mein noodles.

Notes

NOTE: Wait to add the soy sauce just before serving. Different chicken broths have different amounts of salt added, so taste it to make sure it needs the added kick.
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