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Asian Dumpling Soup With Shiitakes

Asian Dumpling Soup With Shiitakes Recipe

  • 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
  • 4 kosher salt
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