Asian Dumpling Soup With Shiitakes Recipe

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2 32-ounce containers low-sodium chicken broth

1 2-inch piece fresh ginger, peeled and thinly sliced

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

2 medium carrots, halved lengthwise and sliced

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

2 cups frozen shelled edamame

1 bunch watercress, thick stems removed (about 3 cups)

1 tablespoon low-sodium soy sauce

kosher salt

4 scallions, sliced

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