Miso Soup with Sweet Potato Dumplings
A comforting Asian fusion soup featuring homemade sweet potato dumplings in a savory miso broth, accompanied by bok choy, bean sprouts, and edamame. The dumplings are made with mashed sweet potatoes seasoned with garlic, shallots, and a hint of heat from red pepper flakes.
Ingredients
- •1 pound sweet potatoes
- •1 tablespoon canola oil
- •2 cloves garlic, chopped
- •1 whole shallot, chopped
- •⅛ teaspoon red pepper flakes
- •½ teaspoon salt
- •¼ teaspoon freshly ground black pepper
- •4 cups sliced bok choy
- •1 cup bean sprouts
- •1 cup edamame, shelled
- •12 pieces wonton wrappers
- •3 tablespoons white miso
- •2 whole scallions
- •thinly sliced
Cooking Instructions
- 1.
Heat oven to 375°F. 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 tablespoon 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.
75 min
