Recipe from Savory Spicy Sweet
Delicious! J and I absolutely loved this soup. We're both big fans of edamame and mushrooms. With the dumplings this soup was actually pretty filling.
64 ou low-sodium chicken broth
1 2-inch piece fresh ginger, peeled and thinly sliced
1 16-ou package frozen pot sticker dumplings or Japanese gyoza
2 medium carrots, halved length-wise and sliced
4 ou shitake mushrooms (I couldn't find just shitake, so I got a mixed pack that included shitake, oyster and baby bella)
2 c frozen shelled edamame
2 c baby spinach
1 T low-sodium soy sauce
1/2 kosher salt
2 scallions, sliced
In a large pot, bring the chicken stock with the ginger to a boil.
Add the pot stickers and carrots and simmer about 8-10 minutes, until heated through and carrots are tender.
Add the mushrooms and edamame and simmer for about 2 more minutes, then mix in the spinach, soy sauce and salt. Sprinkle with the scallions before serving.