Japanese Potsticker Soup

Ingredients

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

Equipment

• bowl
• ladle
• pot

Directions

1. Heat olive oil over medium heat in a medium pot.
2. Add carrots and saut until beginning to soften, about 7 minutes. Season with pepper.
3. Add broth and ginger to pot, raise heat to high, and bring to a boil.
4. Add fresh peas, if using; cook 2 minutes.
5. Add gyoza to broth and return to a boil. Stir in soy sauce.
6. Cook gyoza until almost tender to the bite, 2 to 3 minutes (see Notes).
7. Add frozen peas, if using; then cook 1 minute more.
8. 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.