Asian Dumpling Soup

Name: Asian Dumpling Soup
Prep time: 25 min
Total time: 45 min
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)

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Prep Time: 25 minutes

Total: 45 minutes

Author : Martha Stewart

Ingredients

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4 scallions, white and green parts only, thinly sliced6 cloves garlic, thinly sliced1/4 cup peeled and slivered fresh ginger2 cans (14 1/2 ounces) reduced-sodium chicken broth8 ounces shiitake mushrooms, stems removed, caps halved and thinly sliced1 package (15 ounces) frozen stuffed dumplings1 can (15 ounces) baby corn, drained (1 2/3 cups)2 bunches watercress stems, trimmed (4 cups)

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Instructions

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Step 1

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.

Step 2

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.