Japanese Potsticker Soup

• 2 tablespoons extra-virgin olive oil
• 1 cup diced peeled carrots (about 2 medium)
• Freshly ground black pepper
• 6 cups chicken broth
• 3 slices ginger (each 1/4 in. thick)
• 1 cup fresh or frozen peas
• 1 pound frozen chicken gyoza (see Notes)
• 2 tablespoons soy sauce
• 2 tablespoons chopped fresh flat-leaf parsley
• 4 ounces mung bean sprouts
• 4 thinly sliced green onions

1. Heat olive oil over medium heat in a medium pot. Add carrots and saute until beginning to soften, about 7 minutes. Season with pepper.
2. Add broth and ginger to pot, raise heat to high, and bring to a boil. Add fresh peas, if using; cook 2 minutes. Add gyoza to broth and return to a boil. Stir in soy sauce.
3. Cook gyoza until almost tender to the bite, 2 to 3 minutes (see Notes). Add frozen peas, if using; then cook 1 minute more. Remove ginger slices. Season soup to taste with pepper and stir in parsley. Ladle soup into shallow bowls, top with bean sprouts and green onions, and serve.
4. Note: Nutritional analysis is per serving.

extravirgin olive oil, carrots, freshly ground black pepper, chicken broth, ginger, peas, chicken gyoza, soy sauce, flatleaf, bean sprouts, green onions

Taken from www.myrecipes.com/recipe/japanese-potsticker-soup (may not work)