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