Asian Dumpling Soup with Edamame and Watercress |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
6 cup(s) low-sodium chicken broth |
16 piece(s) frozen pork pot stickers |
1 cup(s) frozen shelled edamame |
1 bunch(es) watercress, ends trimmed |
1 tablespoon(s) rice vinegar |
1 teaspoon(s) rice vinegar |
2 teaspoon(s) toasted sesame oil |
Directions:
1. In a large saucepan, season broth with 1/4 teaspoon sal and 1/8 teaspoon pepper and bring to a simmer over medium heat. Add pot stickers and edamame and cook, stirring occasionally, until pot stickers float to the surface, about 5 minutes.
2. Add watercress and cook just until wilted, about 30 seconds. Remove from heat and stir in vinegar and oil.
3. Nutrition facts per serving: 283 calories, 20g protein, 27g carbohydrate, 12g fat (3.1g saturated), 3g fiber, 635mg sodium.
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