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Asian Dumpling Soup with Shiitakes and Edamame Recipe

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This recipe for Asian Dumpling Soup with Shiitakes and Edamame is from The Schultz Family Reunion 2010, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 32-ounces low-sodium chicken broth
1 2" piece of fresh ginger, peeled and thinly sliced
1 16 ounce package frozen pot sticker dumplings or gyoza
2 medium carrots, halved lengthwise and sliced
4 ounces shitake or white mushrooms, thinly sliced
2 cups frozen shelled edamame
1 bunch watercress, thick stems removed (about 3 cups)
1 tbsp. low-sodium soy sauce
kosher salt
4 scallions, sliced
Directions:
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 1/2 tsp. salt. Sprinkle with the scallions before serving.
Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Wow! Delicious and filling.

 

 

 

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