Gingered Broth with Shiitakes and Watercress

• FAST
• MAKE-AHEAD

Ingredients

1. 4 cups chicken stock or canned low-sodium broth
2. One 1-inch piece of fresh ginger—peeled, sliced into coins and lightly smashed, plus 1 1/2 teaspoons minced ginger
3. 2 tablespoons canola oil
4. 3/4 pound shiitake mushrooms, stems discarded, caps thinly sliced
5. 1 garlic clove, minced
6. Salt and freshly ground pepper
7. 1 bunch watercress (6 ounces), stems discarded and leaves reserved

1. In a large saucepan, combine the stock with the smashed ginger and bring to a boil. Cover and simmer over low heat for 15 minutes. Strain out the smashed ginger pieces.
2. Meanwhile, heat the oil in a large nonstick skillet until shimmering. Add the shiitakes and cook over moderately high heat, stirring occasionally, until tender and just beginning to brown, about 8 minutes. Add the minced ginger and garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Stir the shiitakes and watercress into the soup. Ladle into shallow bowls and serve.