Mustard Cabbage Soup
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Ingredients40 m servings 335
Original recipe yields 6 servings
- Heat oil in a 4-quart pot over medium-high heat. Add chicken, onion, ginger, and garlic. Stir-fry until chicken is no longer pink inside, 6 to 7 minutes. Pour in broth and bring to a boil.
- Add pot stickers; cook until heated through, about 5 minutes. Add mustard greens and noodles and cook until tender, about 5 minutes. Season with soy sauce, salt, and pepper.
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- Cook's Notes:
- We add Hawaiian-style saimin noodles depending if we have them or not.
- Substitute pork loin for chicken if desired. Add other veggies such as sliced mushrooms and carrots, whatever you like!
Per Serving: 335 calories; 10.2 43.4 16.5 28 2016 Full nutrition