Potsticker & Vegetable Soup

This soup was delicious & super healthy. I added a handful of baby carrots and used fresh edamame instead of frozen. Next time, I’ll add the carrots with the potstickers because the carrots didn’t cook all of the way. I thought the quantity of edamame was perfect but I would add more spinach. The broth was clear & deliciuos. Luckily, the rice wine was in my pantry because, I think, it gives the broth superb flavor. My husband said the flavor was great even though I didn’t use cilantro, which I don’t care for but he does.

Excellent recipe. I didn’t have sherry but great flavor profile.

I couldn't find lemongrass so I used a paste and I think I added too much. The broth in the picture looks clear but mine after charring and scraping the bits (as recipe directed) turned out dark and brown. I didn't have the seasoned rice wine so I used a mix of dry sherry and rice vinegar. The broth had a bitter aftertaste. Maybe the mixing was why. Called for way too much edamame and it offered a weird texture to the soup. If I make again, I'll eliminate the lemongrass and make sure I use the correct seasoned rice wine.

Great soup, perfect for a cold winter day! I added 2 carrots and some cabbage, sliced, and subbed chopped kale for the spinach, and I also thickened the soup a little at the end of cooking with cornstarch/water. Next time, a can of baby corn will be added. Looking forward to making this a lunchtime staple!

Very good! A win with the kids.

Easy. I deleted chili and garlic,still wonderful!