Asian Dumpling Soup

64 ounces vegetable broth

2 teaspoons minced ginger

1 16-ounce package frozen pot sticker dumplings or Japanese gyoza

1 cup baby carrots, halved lengthwise and sliced

4 ounces shiitake or white mushrooms, stems discarded and caps thinly sliced

1 1/2 cups frozen shelled edamame

1 tablespoon low-sodium soy sauce

1/2 teaspoon kosher salt

4 scallions, sliced

1. In a large saucepan, bring the broth and ginger to a boil. Add the pot stickers and carrots and simmer until just tender, 8 to 10 minutes.

2. Add the mushrooms, scallions and edamame; simmer until heated through, about 2 minutes.

3. Stir in the soy sauce and salt.