Gingered Broth With Shiitakes And Watercress

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4 cups chicken stock or canned low-sodium broth

One 1-inch piece of fresh ginger—peeled, sliced into coins and lightly smashed, plus 1 1/2 teaspoons minced ginger

2 tablespoons canola oil

3/4 pound shiitake mushrooms, stems discarded, caps thinly sliced

1 garlic clove, minced

Salt and freshly ground pepper

1 bunch watercress (6 ounces), stems discarded and leaves reserved

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