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Miso Soup With Sweet Potato Dumplings

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This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

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Ingredients

  • 1 pound sweet potatoes
  • 1 tablespoon canola oil
  • 2 cloves garlic, chopped
  • 1 shallot, chopped
  • 1/8 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups sliced bok choy
  • 1 cup bean sprouts
  • 1 cup edamame, shelled
  • 12 wonton wrappers
  • 3 tablespoons white miso, plus more to taste
  • 2 scallions, thinly sliced

Details

Preparation

Step 1

Heat oven to 375˚. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

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