Asian Dumpling Soup With Shiitakes

asian-dumpling-edamame
Photo by  Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 327 calories
    • Fat 9 g
    • Sat Fat 2 g
    • Cholesterol 25 mg
    • Sodium 889 mg
    • Protein 29 g
    • Carbohydrate 35 g
    • Sugar 8 g
    • Fiber 6 g
    • Iron 4 mg
    • Calcium 117 mg

Ingredients

  1. Check 2 32-ounce containers low-sodium chicken broth
  2. Check 1 2-inch piece fresh ginger, peeled and thinly sliced
  3. Check 1 16-ounce package frozen pot sticker dumplings or Japanese gyoza
  4. Check 2 medium carrots, halved lengthwise and sliced
  5. Check 4ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
  6. Check 2cups frozen shelled edamame
  7. Check 1 bunch watercress, thick stems removed (about 3 cups)
  8. Check 1tablespoon low-sodium soy sauce
  9. Check kosher salt
  10. Check 4 scallions, sliced

Directions

  1. In a large saucepan, bring the broth and ginger to a boil.
  2. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.
  3. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
  4. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.