Asian Dumpling Soup

Something you may or may not know about me: I love to read. For as long as I can remember I have just gobbled down books as fast as I could. But my love of reading doesn't just stop at books. to be honest, I currently subscribe to six magazines. Yep, I still receive hard copies in the mail, none of that "download it on your e-reader" mumbo jumbo. In fact, it was in a magazine that I found today's recipe. I tore the page for Asian Dumpling Soup with Edamame and Watercress straight out of Fitness Magazine and now it's in my recipe binder.

I was drawn to this recipe instantly for two reasons.

1. I like to try new foods, especially using ingredients I don't ever use.
2. I have been looking for a way to use edamame.

 I pretty much knew I was going to make this as soon as I saw it! Finding the ingredients was a bit of a challenge but the fact that it took less than 15 minutes to prepare made up for that.

What you'll need:

• 6 cups low sodium chicken broth
• 1/4 tsp salt
• 1/8 tsp black pepper
• 16 frozen pork pot stickers - The only package I could find was 12 beef and veggie flavor
• 1 cup frozen, shelled edamame
• 1 bunch watercress - I couldn't find watercress but the interwebs said arugula was a good substitute
• 4 tsp rice vinegar or apple cider vinegar
• 2 tsp toasted sesame oil

What you do:

1. In a large pot combine broth, salt and pepper and brig to a simmer on medium heat.
2. Add pot stickers and edamame and cook, stirring occasionally for about 5 minutes.
3. Put your sesame oil in a small frying pan and toast it on low, you'll smell it when it's done!
4. Add watercress/arugala to soup and stir until just wilted. 
5. Remove soup from heat and add vinegar and oil.
6. Enjoy!

I have to admit, I haven't actually tried my soup yet! But I'm taking some for dinner tonight! I'm pretty excited. 

Thanks for reading,

Lauren