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Miso and Potsticker Soup With Crispy Snap Peas
Nb persons: 6
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| Hands-On Time 20 minutes Total Time 20 minutes Ingredients | |
| 2 tablespoons | olive oil |
| 2 | scallions, thinly sliced, whites and dark green parts separated |
| 2 teaspoons | finely grated fresh ginger |
| Kosher salt | |
| black pepper | |
| ½ cup | white miso, (soybean paste; found in the refrigerated section of the supermarket) |
| 1 pound | pork, shrimp, or vegetable potstickers (frozen) 6 ounces |
| snap peas, thinly sliced | |
| 3 | radishes, thinly sliced |
| Chili oil, for serving (optional) Directions Heat 1 tablespoon of the oil in a large pot over medium heat. Add the scallion whites, ginger, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 2 to 3 minutes. Add the miso and ½ cup water. Whisk until the miso is dissolved. Add 7½ cups water and bring to a boil. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the potstickers and cook until brown on one side, 3 to 4 minutes. Add to the soup and cook until warmed through, 2 to 3 minutes. Serve the soup topped with the snap peas, radishes, and scallion greens and drizzled with the chili oil, if desired. Nutritional Information Per Serving Calories 230 | |
| 10 g (2g saturated fat) | Fat |
| Cholesterol 15 mg Sodium 1210mg mg Protein 11 g Carbohydrate 28 g | |
| 7 g | Sugar |
Fiber 6 g
Iron 3 mg
Calcium 40 mg
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