Asian dumpling soup with shiitakes and edamame
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 347.1
- Total Fat: 7.5 g
- Cholesterol: 10.0 mg
- Sodium: 2,356.9 mg
- Total Carbs: 53.0 g
- Dietary Fiber: 11.0 g
- Protein: 18.5 g
View full nutritional breakdown of Asian dumpling soup with shiitakes and edamame calories by ingredient
Introduction
From March 2010 Real Simple From March 2010 Real SimpleNumber of Servings: 4
Ingredients
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2 32-oz containers low-sodium chicken broth
1 2-inch piece of fresh ginger, peeled and thinly sliced
1 16-oz package frozen pot sticker dumplings or Japanese gyoza
2 medium carrots, halved lengthwise and sliced
4 oz 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
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 teaspoon salt. Sprinkle with the scallions before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMMA907.
Add the mushrooms and edamame and simmer until heated through, about 2 minutes.
Stir in the watercress, soy sauce, and 1/2 teaspoon salt. Sprinkle with the scallions before serving.
Number of Servings: 4
Recipe submitted by SparkPeople user MOMMA907.
Member Ratings For This Recipe
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