madcity girl

I’m always a big fan of the recipes featured in the Real Simple magazine. They’re great for the perfect mid-week dinner—quick and easy, but still unique and tasty. I just received the March issue in the mail last week and particularly enjoyed the feature entitled “Put Down the Knife: save time on shopping, chopping, and cleanup with these no-hassle meals.”

I was instantly drawn to the recipe for Asian Dumpling Soup with Shiitakes and Edamame. Nothing beats a great, hearty soup  in the dead of winter. The recipe was featured as a “If you don’t like cleaning up…try a one-pot recipe.” Which is perfect, actually. I love to cook, but I hate cleaning up! This one’s definitely a keeper in my kitchen. So good.

Asian dumpling soup with shiitakes and edamame
Real Simple, March 2010

2 32-oz. containers low-sodium chicken broth
1 2-inch piece fresh ginger, peeled and thinly sliced
1 16-oz. package frozen pot sticker dumplings or Japanese gyoza
2 medium carrots, halved lengthwise and sliced
4 oz. shiitake or white mushrooms, stems discarded and caps thinly sliced
2 cups frozen shelled edamame
1 bunch watercress, thick stems removed (about 3 cups)
1 tbsp. low-sodium soy sauce
Kosher salt
4 scallions, sliced

In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.

Add the mushrooms and edamame and simmer until heated through, about 2 minutes.

Stir in the watercress, soy sauce, and 1/2 tsp. salt. Sprinkle with the scallions before serving.