Asian Dumpling Soup with Shiitakes & Edamame

By ltrodrigu

Weight Watchers Points = 9 per serving

Ingredients

• 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
• kosher salt
• 4 scallions, sliced

Preparation

Step 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.

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

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