Ingredients
64 oz chicken broth
1 2-inch piece of ginger, peeled and thinly sliced
1 bag frozen dumplings/potstickers/gyoza
2 medium carrots, halved crosswise and sliced
1 package shiitake mushrooms, stemmed and sliced
1 bag frozen shelled edamame, thawed
1 bunch watercress
1 T soy sauce
4 scallions, sliced
Directions
In a soup pot, bring broth and ginger to a boil. Add potstickers and carrots and simmer until just tender, 8-10 minutes. Add the mushrooms and edamame and simmer until heated through, about 2 minutes. Stir in the watercress, soy sauce, and 1/2 teaspoon Kosher salt. Sprinkle with scallions.
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