Active Time

　　10 min

　　Total Time

　　25 min

　　We love the homey quality and clean flavors of this colorful soup.

　　

Ingredients

Makes 4 main-course servings

　　1 (15- to 16-oz) package frozen Asian dumplings (also called pot stickers; about 20 to 24)

　　5 cups reduced-sodium chicken broth (40 fl oz)

　　3 cups thinly sliced Napa cabbage (from 1 head)

　　2 cups sliced shiitake mushroom caps

　　1 cup shredded or matchstick (1/8-inch-thick) carrots (from a 10-oz bag)

　　1/2 cup frozen peas

　　1/2 cup chopped scallions

　　1 teaspoon Asian sesame oil

　　1/2 teaspoon salt

　　1/8 teaspoon black pepper

　　

Step 1

Cook dumplings in a 6- to 8-quart pot of boiling unsalted water, uncovered, stirring occasionally, until cooked through, 5 to 8 minutes. (Cut into a dumpling to check filling.) Remove pot from heat and keep dumplings warm in hot water.

　　

Step 2

While dumplings cook, bring chicken broth to a boil in a 4- to 6-quart heavy pot. Add cabbage, mushrooms, and carrots and boil, uncovered, stirring occasionally, 3 minutes, then add peas and cook 2 minutes. Stir in scallions, sesame oil, salt, and pepper and boil until all vegetables are tender, about 1 minute.

　　

Step 3

Divide dumplings among 4 soup bowls with a slotted spoon. Ladle soup over dumplings.