Dumpling Soup with mushrooms |
| Name: |
Robin Kotelnicki |
| Base: |
Bangor NBK |
| Recipe: |
2 32 oz. cartons low-sodium chicken broth
1 2in. piece fresh ginger, peeled and thinly sliced
1 16oz. pkg. frozen pot stickers
2 med. carrots shredded
4 oz. fresh shitakes
2 c. frozen shelled edamame
2 c. fresh baby spinach
1 Tbs. soy sauce
8 scallions sliced
In a large pot bring broth and ginger to boil. Add the pot stickers and carrots and simmer until tender, 8-10 min. Add the mushrooms and edamame and simmer until heated through, about 2 min. Stir in spinach and soy sauce and sprinkle with scallions before serving.
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