Perfect Pot Sticker Soup with Shitakes and Carrots

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I had to hurry and post this one before it gets too warm. This is so very easy to throw together and makes great leftovers too. It's an old Real Simple recipe. The original calls to put watercress in it, which I'm sure would be delicious, but my grocery store has not once had it, so I have never done that, and haven't missed it. If you aren't a Siracha person you can leave that part off, but I love the flavor it gives.

 

 

 

 

Pot Sticker Soup with Shitakes and Carrots 

   

• 2 32-ounce containers low-sodium chicken broth 
• 2-inch piece fresh ginger, peeled and thinly sliced 
• 16-ounce package frozen pot sticker dumplings or Japanese gyoza 
• 3 medium carrots, halved lengthwise and sliced 
• 4 ounces shiitake mushrooms, stems discarded and thinly sliced
• 2 cups frozen shelled edamame 
• 1  tablespoon low-sodium soy sauce 
• salt
• 1 bunch Scallions sliced
• siracha sauce to top

1. In a large pot, bring broth and ginger and a little salt to a boil.
2. Add pot stickers, carrots and simmer until tender about 10 minutes.
3. Add the mushrooms, and edamame (still frozen) and simmer until heated. About 3-4 minutes.
4. Stir in soy sauce, a little siracha, more salt (and if you find the watercress that here).
5. Sprinkle with scallions before serving. Add more siracha on top based on preference.

**Makes 4 servings
** This is a 2 on Bryce's dish scale. One pot. One Cutting board.