Miso Soup With Sweet Potato Dumplings |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A. Taken from Self Magazine. I have yet to try it, but looks yummy! Ingredients:
1 lb sweet potato |
1 tablespoon canola oil |
2 garlic cloves, chopped |
1 shallot, chopped |
1/8 teaspoon red pepper flakes |
1/2 teaspoon salt |
1/4 teaspoon fresh 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 |
Directions:
1. Heat oven to 375˚. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour.
2. Cool, then peel and mash.
3. 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.
4. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside.
5. 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.
6. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes.
7. Divide veggies and dumplings among 4 bowls.
8. Add 4 cups water to pot. Bring to a boil. Remove from heat.
9. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.
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