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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Mandu Soup with Edamame Recipe

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This recipe for Mandu Soup with Edamame is from Chosun Cuisine, 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 oz.) ctns. low-sodium chicken broth
2 in. fresh ginger, peeled, thinly sliced
1 (16 oz.) pkg. frozen mandu or gyoza
2 med. carrots, halved lengthwise, sliced
4 oz. shiitake or white mushrooms, stems discarded, caps thinly sliced
2 c. frozen shelled edamame
1 bunch watercress, thick stems removed
1 T. low-sodium soy sauce
1/2 tsp. kosher salt
4 scallions, sliced
Directions:
Directions:
In large saucepan, bring broth and ginger to a boil. Add mandu and carrots and simmer until just tender, 8-10 minutes. Add mushrooms and edamame and simmer until heated through, about 2 minutes. Stir in watercress, soy sauce and salt. Sprinkle with scallions before serving. *You can substitute spinach for watercress if it is not available.

 

 

 

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