Gyoza Soup With Kale & Toasted Nori

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20 frozen gyoza or potstickers

1 49-ounce can low-sodium chicken broth

3 cups water

Small bunch kale or chard or 1/2 bunch napa cabbage, ribs removed and leaves cut into ribbons (about 4 cups chopped)

1 tablespoon low-sodium soy sauce

1 cup frozen shelled edamame or peas

1 sheet dried nori

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