Asian Dumpling Soup With Shiitakes

Asian Dumpling Soup With Shiitakes and Edamame Recipe
 Con Poulos
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

2
32-ounce containers low-sodium chicken broth
1
2-inch piece fresh ginger, peeled and thinly sliced
1
16-ounce package frozen pot sticker dumplings or Japanese gyoza
2
medium carrots, halved lengthwise and sliced
4
ounces
shiitake or white mushrooms, stems discarded and caps thinly sliced
2
cups
frozen shelled edamame
1
bunch watercress, thick stems removed (about 3 cups)
1
tablespoon
low-sodium soy sauce
kosher salt
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.
Kate Merker
March 2010

Nutritional Information

  • Per Serving
  • Calories 327
  • 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
What does this mean? See Nutrition 101.

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