Made this as a simple dinner I tried because I needed to do something with some frozen edamame I had bought a few months ago. It was very fresh to taste and appealing to look at. I took out the shiitakes because neither of us like mushrooms. I was able to find the pre-made Japanese gyoza in the Asian produce area near the tofu in my supermarket. Just a few gyoza was all it took to get full alongside the veggies and broth. I made a side of jasmine rice on the side but ended up saving most of it for a lunch the next day. A flavorful meal I’ll make again when I want a little Asian taste and some warmth!
+Real Simple

Asian Dumpling Soup With Shiitakes

From: Real Simple Magazine
Serves 2
Hands-On Time: 25m
Total Time: 25m

Ingredients
32-ounce container low-sodium chicken broth
1-inch piece fresh ginger, peeled and thinly sliced
8-ounce package frozen pot sticker dumplings or Japanese gyoza
1 medium carrot, halved lengthwise and sliced
2 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced
1 cup frozen shelled edamame
1/2 bunch watercress, thick stems removed (about 1 1/2 cups)
1/2 tablespoon low-sodium soy sauce
kosher salt
2 scallions, sliced

Directions
1. In a large saucepan, bring the broth and ginger to a boil.

2. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.

3. Add the mushrooms and edamame and simmer until heated through, about 2 minutes.

4. Stir in the watercress, soy sauce, and ½ teaspoon salt. Sprinkle with the scallions before serving.

Tip: The soup can be refrigerated for up to 2 days.