Miso and potsticker soup

Based on recipe from Real Simple website

Prep time: 10
Cook time: 20
Servings: 6

Ingredients

• 2 Tbps olive oil
• 2 scallions, thinly sliced diagonally
• 2 tsp grated ginger
• kosher salt
• pepper
• ½ cup miso (soybean paste)
• 1 lb potstickers, frozen
• 6 ounces snap peas, thinly sliced
• 8 radishes, thinly sliced

Directions

1. Thinly slice scallions.
   Separate white and green parts.
2. Thinly slice radishes.
3. Thinly slice snap peas.
4. Heat 1 Tbsp olive oil in large pot over medium heat. Add scallion whites, ginger, ½ tsp salt, ¼ tsp pepper. Cook, stirring occasionally until tender, about 2-3 minutes.
5. Add miso and ½ cup of water. Whisk until miso is dissolved. Use light or dark miso.
6. Add 7 ½ cups of water. Bring to a boil.

While the miso is coming to a boil, cook the potstickers.

7. Heat 1 Tbsp olive oil in a nonstick skillet over medium-high heat.
8. Add the potstickers. Cook the potstickers until they are browned on the bottom, about 3-4 minutes.
9. Add the potstickers to the soup. Warm for 2-3 minutes.
10. Serve soup. Add sliced snap peas, sliced radishes, and scallion greens to the individual soup bowls. To keep the toppings crisp, store extra servings separate from the remaining soup. Add immediately to the soup before serving.

 

I was curious about this alternative to the standard miso soup served in Japanese restaurants. The original recipe calls for light miso, but I found that darker miso I had on hand for traditional miso soup worked well.

You can find miso in the refrigerated section of Asian or international groceries. I don’t believe I have ever found it in American groceries.

The potstickers or dumplings can be any kind: pork, chicken, shrimp. You can find them at Asian or international and some American groceries. I buy mine at Trader Joe’s.