Asian Dumpling Soup with Edamame and Watercress
- 6 c. chicken broth
- 16 frozen potstickers
- 1 c. frozen shelled edamame
- 1 bunch of watercress
- 1 T plus 1 tsp rice vinegar or apple cider vinegar
- 2 tsp toasted sesame oil
In a large saucepan, season broth with 1 tsp salt and 1/8 tsp pepper and bring to a simmer over medium heat. Add potstickers and edamame and cook, stirring occasionally until potstickers float to the surface.
Add watercress and cook until just wilted, about 30 seconds. Remove from heat and stir in vinegar and oil.