Asian Dumpling Soup

Came home today and had no clue what to make.  I opened the freezer and had some Asian dumplings and decided to experiment and make a soup (I also had to use the veggies I got from Farmers' Market before they went bad on me)! The soup was absolutely delicious and I will definitely add this to the list of dishes I will make over and over again! The best thing about this dish is that is is SUPER fast to make- prep and cook time was like 30 minutes, perfect for a busy week night.

1 pack of frozen Asian dumplings or pot stickers (I used chicken & veggie)

4 baby bok choys, cut into small pieces

1 yellow onion, diced

5 cloves garlic, minced

6 carrots, sliced in thin circles

6-8 cups chicken broth
2 tablespoons olive oil

2 teaspoons sesame oil

2 teaspoons red pepper flakes

2 teaspoons pepper

2 teaspoons salt

1 teaspoon garlic powder

2 eggs, whisked

1 green onion, sliced (optional)

Directions:

• In a big pot, saute onion, garlic, carrots and bok choy in 1-2 tablespoons of olive oil. Let saute about 5 minutes
• Add chicken stock, seasonings, and sesame oil and bring to a boil.
• Add dumplings and cook for 3-5 minutes until they are cooked through.
• Right before you serve, add the egg into the broth and stir.
• Serve in a bowl and top with some green onions
• Enjoy!!!