Asian Soup

  • Servings : 1
  • Prep Time : 10m
  • Cook Time : 3m
  • Ready In : 15m

Are you up to your elbows in leftover Brisket and Chicken Soup? Try making homemade kreplach (a.k.a. Jewish dumplings) and Asian Soup.  Leftovers recreated into something new.  I love making something new from something old…it’s  like giving yourself a little gift.

Note: to make the kreplach: chop up finely and make homemade kreplach dumplings with store bought won ton wrappers: Use about 1 T of chopped meat per wrapper, moisten edges and fold together.  

You can find coconut or rice paper wrappers if you want to keep it kosher for Pesach.


  • 2 C Chicken Soup broth, heated up
  • 2 T shredded Carrots
  • 2 T shredded, Purple Cabbage
  • 2 T Bean Sprouts
  • 1 T Cilantro
  • 5 Brisket Kreplach


Step 1

Bring chicken soup to a boil, reduce to a simmer and gently drop dumplings into soup. Cook for 2 - 3 minutes. Dumpling wrapper should look wrinkled to indicate it is done. If it cooks too long, then it will puff up and fall apart.

Step 2

Place vegetables into a soup bowl.

Step 3

Pour hot chicken soup and dumplings over vegetables. Enjoy!

Short Cut: Go to the salad bar and fill a container with the pre-shredded/cut veggies.




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