Asian Dumpling Soup
Ingredients
- 4 scallions white and green parts only, thinly sliced
- 6 cloves garlic thinly sliced
- 1/4 cup peeled and slivered fresh ginger
- 2 cans (14 1/2 ounces) reduced-sodium chicken broth
- 8 ounces shiitake mushrooms stems removed, caps halved and thinly sliced
- 1 package (15 ounces) frozen stuffed dumplings
- 1 can (15 ounces) baby corn drained (1 2/3 cups)
- 2 bunches watercress stems trimmed (4 cups)
Directions
- In a medium saucepan, combine scallions, garlic, ginger, and 3 cups water. Bring to a boil and cook, partially covered, for 10 minutes. Add chicken broth and mushrooms, cook until the mushrooms begin to soften, about 3 minutes.
- Add dumplings and baby corn; boil until dumplings are tender, about 4 minutes. Add watercress, stir until wilted, about 30 seconds. Spoon into bowls, and serve immediately.
Nutrition
% Daily Value
Calories
207
Calories from Fat
55
% Daily Value
Total Fat
6g
10%
Saturated Fat
2g
8%
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
29mg
10%
Sodium
845mg
35%
Potassium
568mg
16%
Total Carbohydrate
26g
Dietary Fiber
3g
11%
Sugars
4g
Sugar Alcohols
0g
Protein
15g
29%