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.

Curried Pot Sticker and Vegetable Soup

My friend Dan Clark has some fabulous recipes that he shares in an online recipe group I belong to. I've shared his chili mac in the past and make it whenever I need a cozy little taste of Tex-Mex cooking. But his recipes don't stop at Tex-Mex. This little jewel of his is Asian inspired and really simple in comparison to some of the Asian soups I've tried to make. If you like the flavor of curry, this is a soup for you. His soup has chicken and rice noodles, but I couldn't wait to make this and used what was in my freezer- Tai Pei frozen chicken pot stickers. It worked like a charm and I know the secret to this soup is the flavorful broth- so you could add rice, spaghetti or lots of veggies and you'd be happy with this bowlful of goodness. Ready to cook and get this on the table in about an hour? Let's go!

Curried Pot Sticker and Vegetable Soup
Inspired by Dan and Jerry
Serves 6

1 small onion chopped
1 T canola oil
1/2 tsp salt
1/2 tsp ground black pepper (Dan uses 1 tsp)
1 T curry powder- I used McCormick regular (not spicy) curry powder, it sounds like a lot, but it is a curry soup
1-1/2 tsp poultry seasoning
1/2 tsp dried oregano
1/2 tsp ground cayenne pepper
1/2 dried Anaheim chile chopped
6 cups chicken broth
3/4 cup white wine
3 green onions sliced
3 cloves garlic chopped
3 celery stalks chopped
3 carrots chopped
12 frozen pot stickers
3/4 cup frozen peas
Garnish with cilantro

Prep your raw vegetables and dried chile.

 Combine all your dry spices.

In large soup pan on medium low heat, add the canola oil and onions. Soften (sweat) onions for a few minutes and add your spice mixture and stir the spices into the softened onions. Let cook a few more minutes until the aroma is permeating your kitchen. Add the wine, broth and the rest of the fresh vegetables and dried chile. Bring to a boil, cover and lower heat to a very low simmer.

Simmer broth and vegetables on stove top for 45 minutes covered. Now add the pot stickers, cook 5 minutes with lid on. Add your peas, cook another 2 minutes and your soup is done. Garnish with cilantro and serve.

Super fabulous dish Dan and Jerry. Thank you both once again for inspiring me!