Ingredients
>
1 tbsp sesame oil
>
1 tbsp minced peeled ginger
>
2 cloves garlic, minced
>
1 (32 oz) Nature's Promise® Chicken Bone Broth or homemade both broth
>
2 cups water
>
3 tbsp white miso paste
>
1/2 (24 oz) pkg Ling Ling® All Natural Chicken & Vegetable Potstickers
>
1/2 (8 oz) pkg dried lo mein egg noodles
>
2 heads baby bok choy, thinly sliced
>
1/2 (16 oz) bag frozen Asian stir-fry vegetable blend, thawed
>
1/4 cup chopped green onions, to garnish
Steps
1
Heat the oil in a medium Dutch oven on medium-high. Add the ginger and garlic and cook 1–2 min., until fragrant, stirring constantly.
2
To Dutch oven, add the bone broth and water and bring to a boil. Reduce heat to a simmer and stir in the miso until dissolved. Add the dumplings and lo mein noodles. Simmer 4–5 min., until noodles are just tender and dumplings float to the top of soup, stirring occasionally.
3
Add the bok choy and stir-fry vegetables and simmer 2–3 min., until vegetables are just tender. Season with salt and pepper. Remove from heat and ladle soup into bowls. Garnish with the green onions.
Tips
If you can’t find miso paste, add a splash of soy sauce in Step 2, to taste.
