Quick Asian Soup

The weather outside is frightful and nothing in the Boston area these days is delightful, especially schlepping a grocery cart across an icy parking lot. So I'm low on provisions again and soup seems to be my answer for avoiding the market. Here's a little gem, a variation of an Asian soup my friend Donna posted the other day on facebook. It's six ingredients, and ready in under 15 minutes. And it's delish!

Quick Pot Sticker Soup
Serves 4

4 cups chicken stock
4 scallions sliced 1/4 inch
1 T oyster sauce
2 T light soy sauce
12 frozen pot stickers
1/2 cup frozen corn

Heat chicken stock on stovetop in large pot. Add oyster sauce, soy sauce and scallions and bring to a low boil.

Add frozen pot stickers, cover, lower heat a bit and simmer 5 minutes. Add frozen corn and cook with lid on another 2 minutes. Soup's ready!

Wasn't that quick? I garnished with a teaspoon of Huy Fong's chili garlic sauce which gave it a bit of a bite. I would have added cilantro as well, but as you can imagine, I was without any fresh herbs. With or without cilantro, this is the perfect dish for the imperfect weather we've had in the northeast this winter.