Asian Dumpling Soup With Shiitakes
Serves 4|
Hands-On Time:
25m
|
Total Time:
25m
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
- 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.
Nutritional Information
- Per Serving
- Calories 327
- Fat 9g
- Sat Fat 2g
- Cholesterol 25mg
- Sodium 889mg
- Protein 29g
- Carbohydrate 35g
- Sugar 8g
- Fiber 6g
- Iron 4mg
- Calcium 117mg
What does this mean? See Nutrition 101.
Quick Tip
The soup can be refrigerated for up to 2 days.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
