32-ounce containers low-sodium chicken broth
2-inch piece fresh ginger, peeled and thinly sliced
16-ounce package frozen pot sticker dumplings or Japanese gyoza
medium carrots, halved lengthwise and sliced
shiitake or white mushrooms, stems discarded and caps thinly sliced
frozen shelled edamame
bunch watercress, thick stems removed (about 3 cups)
low-sodium soy sauce
- In a large saucepan, bring the broth and ginger to a boil.
- Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
- Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
- Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.