I promised this recipe to my awesome massage therapist (if you’re local to the Indy area and need a good massage therapist, let me know—this lady must’ve been on the honor role at massage therapy school), and it only seemed fair to share it with the rest of the Reading Public. As usual, my quantities are kind of sketchy, and I bought my ingredients at Trader Joe’s, so you may have to get creative about substituting…but I have faith in you.
1 package frozen potstickers, any kind, no need to thaw
3-4 C chicken, or vegetable broth
1 package shredded cabbage
1 package broccoli slaw mix (or shredded carrots)
8-12 ounces of the protein of your choice (chicken, shrimp, tofu, etc.)
Rice noodles or bean thread noodles
Thai fish sauce
Crushed garlic
Ginger powder
Toasted sesame oil
Pour the chicken broth into a large pot and bring it to a low boil. Drop in your potstickers (carefully, with minimal splashing), and let the heat come back up, stirring occasionally. Stir in as much fish sauce, garlic and ginger as you like; it’s very much a matter of personal taste. When the broth is seasoned to your exacting specifications, add in a couple of handfuls each of the shredded cabbage and slaw mix/carrots. Stir for a bit. If your protein is already cooked, add it and the noodles together. If not, let the protein cook about halfway, then add noodles. Stir in the toasted sesame oil right before you remove the soup from the pot.
Personally, I have never made it with beef and beef broth, but I can’t think of a reason it wouldn’t work. Also, feel free to play around with the vegetables. I’ve used a combination of green onions, broccoli, frozen chopped spinach, edamame, shredded carrots, and asparagus with excellent results. On various occasions, I’ve also added shallots or mushrooms, depending on mood and what was to hand at the time. Last night, I added some powdered saffron at the same time as the garlic to excellent effect.