Asian Dumpling and Squash Soup

Chicken noodle soup is a staple from almost everyone’s childhood, but it’s about time this nourishing classic got a bit of an update. Enter Asian Dumpling and Squash Soup, a fun, flavourful and easy-to-prepare meal that any child will love.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 1 (100 g) package  shiitake whole mushrooms, stemmed and sliced
• 1  shallot, thinly sliced
• 2  garlic cloves, minced
• 1  Thai peppers
• 1  tablespoon fresh ginger, minced and peeled
• 1 (900 ml) package  pc ramen broth
• 8  frozen chicken, and vegetable potstickers
• 1  cup  frozen diced  butternut squash
• 2  cups  lightly packed  Baby Spinach
• 2  green onions, thinly sliced
• 1  teaspoon sesame seeds, toasted

Directions

1. 1. Heat oil in large saucepan over medium heat. Add mushrooms, shallots, garlic, pepper and ginger. Cook, stirring occasionally until softened; 4 to 5 minutes.
2. 2. Add broth; bring to a boil. Add frozen dumplings and frozen squash. Cook, stirring occasionally until dumplings and squash are tender; about 5 minutes. Stir in spinach and cook until wilted; about 1 minute. Discard pepper.
3. 3. Divide among serving bowls. Sprinkle with green onions and sesame seeds, dividing evenly.
4. Chef’s tip: Toast sesame seeds in a dry skillet over medium heat, stirring often, until light golden and fragrant; 2 to 3 minutes.