Gyoza & edamame soup

In recipe on January 26, 2011 at 7:00 am

You may have noticed an influx in the number of soups I’ve been posting recently. That would be directly related to the cleanse, which I will stop talking about (after this post).

But! Before then, I’d like to reflect on What I gleaned from doing a 2 week cleanse (if you want to skip and scroll down to a delicious and easy gyoza soup recipe, feel free!).

Drumroll, please:

What I learned.

  • Drink more. Hah! Not fun cocktails. I mean water, or herbal tea, or hot water with ginger and/or lemon. It’s true; I was running to pee every half an hour. But I definitely felt refreshed.
  • Bring on the soups. How many did we make? So many. How big of troopers were my roommates? Very big. But soups are filling and delicious, and I found that I would keep full from warm, broth-based meals, even without a side of delicious bread-and-butter.
  • Be open. Open to going non-soy, non-dairy yogurt (coconut milk, yo!). Open to adding healthy things like flax seed and hemp seed on top of oatmeal and discovering, yes, this does make it more delicious as well as better for you.
  • Snack. Nothing new here! I dig snacks, especially if they are yellow and shaped like fish. Fish fiend! But I ate more NUTS and DRIED FRUIT and even treated myself to DRIED STRAWBERRIES and realized that it’s totally possible to be in a snack rut.
  • Experiment. While you could OD on chard and miso, try those things that you wouldn’t. It might be that Arctic char is your new best friend.
  • Two weeks of anything won’t kill you. Fact.

End cleanse talk. Back to recipes.

Gyoza & edamame soup*

From Real Simple

  • 1 1/2 quarts vegetable broth (homemade would be best in this recipe)
  • 1 tbl. fresh ginger, peeled and sliced
  • 1 package gyoza aka potstickers (I like Trader Joe’s Thai shrimp variety)
  • 2 carrots, peeled and sliced diagonally
  • 1 c. sliced mushrooms, white or shitake
  • 2 c. frozen shelled edamame
  • 1 bunch fresh watercress
  • 1 tbl. soy sauce or tamari
  • salt
  • chopped green onions for garnish.
  1. In a large pot over medium flame, heat the broth and ginger until boiling.
  2. Add the gyoza and carrots and let simmer for 8 minutes.
  3. Stir in the mushrooms and edamame and let cook another 2 minutes.
  4. Add dash of salt, soy sauce and watercress. Serve with green onions as garnish.

*This makes a whole lot of soup.


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