Chicken noodle soup is a staple from almost everyone’s childhood, but it’s about time this nourishing classic got a bit of an update. Enter Asian Dumpling and Squash Soup, a fun, flavorful and easy-to-prepare meal that any child will love.
“Throw in sweet potato, frozen edamame or any vegetables on hand to make sure your kids get in their greens. It’s also a great way to clear out the fridge,” says Tom Filippou, executive chef for President’s Choice cooking school. “Heat it up and put it in a thermos so they can enjoy a warm and hearty lunch at school.”
Asian Dumpling and Squash Soup
Prep time: 15 minutes Cook time: 15 minutes
- 1 tbsp 15 mL vegetable oil
- 1 pkg (100 g shiitake whole mushrooms, stemmed and sliced)
- 1 shallot (thinly sliced)
- 2 cloves garlic (minced)
- 1 Thai bird’s-eye pepper (halved lengthwise)
- 1 tbsp 15 mL fresh ginger, minced and peeled
- 1 pkg (900 mL PC ramen broth)
- 8 frozen chicken and vegetable potstickers
- 1 cup 250 mL frozen diced butternut squash
- 2 cups 500 mL lightly packed baby spinach
- 2 green onions (thinly sliced)
- 1 tsp 5 mL sesame seeds, toasted
Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.
Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.
Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.
Chef’s tip: Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.
Nutritional information per serving: Calories 170, fat 7 g (1 g of which is saturated), sodium 900 mg, carbohydrates 23 g, fibre 1 g, sugars 5 g, protein 6 g.