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Potsticker & Vegetable Soup

Carolyn Malcoun
  • 30 minutes
  • Serves 4

INGREDIENTS

1

bunch scallions, trimmed

1

bunch fresh cilantro

3 tbsp

toasted sesame oil, divided

4 cloves

garlic, smashed

1

(2 inch) piece fresh ginger, sliced

1

(2 inch) piece lemongrass, bruised

1

dried red chile

1/4 cup

Shao Hsing rice wine or dry sherry

6 cups

low-sodium chicken broth or "no-chicken" broth

1

(20 to 24 ounce) package frozen potstickers or dumplings

1 5 ounce package

baby spinach

1 1/2 cups

frozen shelled edamame

2 tbsp

reduced-sodium soy sauce

Sliced fresh red chile (optional)