Thursday, April 8, 2010

Recipe Tuesday on Thursday

Since I was an utter fail on Tuesday for a recipe I thought I would post one today and I received this in my email a few minutes ago and it looked extremely yummy.


Asian Dumpling Soup With Shiitakes and Edamame

 Con Poulos
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
1. 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.
2. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
3. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.
Tip
Keep edamame in the freezer for quick snacks and party starters.
Nutritional Information
Calories 327; Fat 9g; Sat Fat 2g; Cholesterol 25mg; Sodium 889mg; Protein 29g; Carbohydrate 35g; Sugar 8g; Fiber 6g; Iron 4mg; Calcium

3 comments:

The Local Cook said...

that looks super yummy! Stopping by from the UBP. Food, wine, and beer? I've added you to my reader!

Rona's Home Page said...

This soup looks delicious. Something my hubby and I would really enjoy it.

Love your blog and really enjoyed my visit.
I was late too but fashionable late for the UBP 2010.

Angie said...

nice blog! checking you out from UBP! I'm a new follower!

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