Asian Dumpling Soup

Serves: 4

·         2 32-ounce containers low-sodium chicken broth

·         1 two inch piece fresh ginger, peeled and thinly sliced

·         16-ounce package frozen pot sticker dumplings

·         2 medium carrots, halved lengthwise and sliced

·         4-ounces shiitake mushrooms

·         2 cups frozen shelled edamame

·         3 cups watercress

·         1 tablespoon soy sauce

·         4 scallions, sliced into inch pieces

In a large pan, bring broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 min.  Add the mushrooms, scallions and edamame and simmer until heated through, about 2 min.  Stir in watercress, soy sauce, and ½ teaspoon salt. 

Tips: If prepared in advance do not add the dumplings until you are close to the serving time.  Dumplings will start to fall apart.  This soup also has more flavor when it has time sit.