Sunday, February 21, 2010

Asian Dumpling Soup with Shitakes and Edamame

Have you ever returned from a vacation where you overindulged, and all you wanted to do was eat spinach and drink water for a week? Tim and I just had a fun-filled trip to the Caribbean, and we enjoyed all the food--perhaps a little too much. This soup was just the healthy, vegetable-packed recipe we were craving.
Recipe adapted from Real Simple

  • 64 ounces low-sodium vegetable or 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 (or spinach, see note; about 3 cups)
  • 1 tablespoon low-sodium soy sauce
  • kosher salt
  • 4 scallions, sliced

  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.

Notes: I substituted 3 cups of spinach for the watercress as my food co-op didn't have watercress. I doubled the mushrooms as Tim loves them.
This is really easy to make as long as you don't mind chopping a few carrots/mushrooms/scallions.

See recipe for nutritional information.

Liz's Rating: 9.5/10
Tim's Rating: 9/10


dave -nibbleanibble said...

The simple stuff hits the spot. Sometimes you just don't want to go all out but instead eat some comforting food.

Mary Ellen said...

This looks great! I'm always looking for new soup ideas.

Insomniac said...

Oh yeah. Consider it bookmarked. :)

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