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Potsticker Soup With Kale and Toasted Nori
4 c chicken broth
2 cups water
4 cups kale or chard, ribs removed and leaves cut into ribbons
1 tablespoon soy sauce
1 cup frozen shelled edamame or peas
1 sheet dried toasted nori
Cook the gyoza according and drain. Meanwhile, bring broth and water to a boil in another large, covered pot, add the greens and soy sauce. Cook kale for about 10 minutes, then add the edamame and cook for the amount of time called for on the package. With chard, cook for about 5 minutes before adding the edamame. Crumble the nori into bite-size pieces.
Ladle the soup and vegetables into 4 soup bowls, then top with the potstickers. Garnish with the toasted nori at the last minute. Serves 4
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