Asian Dumpling Soup with Edamame and Watercress

Asian Dumpling Soup with Edamame and Watercress
Asian Dumpling Soup with Edamame and Watercress

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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.

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