Asian Chicken Soup—Serves 4 for dinner

Prep Time: 10 minutes
Cook time: 10 minutes

Make ahead: Can be made 1 day ahead; don’t add dumplings. Return to a boil; add dumplings. Boil 3 minutes; serve.
Tip: Use a microplane to finely grate the ginger.
Note: Roster sauce (or Sriracha, pronounced SEE-RAH-CHAH) is a Thai-type hot sauce. It’s a sweet, hot, spicy mix of chili peppers, vinegar, garlic, sugar and salt.

6 cups of chicken broth ( or vegetable for the shrimp and beef for the pork)
½ head Napa cabbage, thinly sliced
2 cups sliced mushrooms
1 tablespoon finely grated fresh ginger
1 tablespoon soy sauce
¼ to ½ teaspoon crushed red pepper flakes, or to taste
½ cup frozen peas or any other vegetable—or leave it out
3 green onions, thinly sliced
1-16 ounce package frozen pot stickers—chicken, pork or shrimp
1 cup cooked chicken, diced ( or 1 cup cooked shrimp, roughly chopped or 1 cup pulled pork)
1 teaspoon sesame oil
Dash of Rooster Sauce—1/8 to ¼ teaspoon

Bring chicken broth to a boil in a large soup pot. Add cabbage and mushrooms. Boil, uncovered, stirring occasionally, about 3 minutes. Stir in grated ginger, soy sauce, red pepper flakes, peas and green onions; return to a boil. Stir in pot stickers and optional chicken or shrimp; cook 3 minutes over medium heat. Add sesame oil. Finish with a dash of Rooster Sauce, if desired. Serve.