Miso Soup With Sweet Potato Dumplings Recipes

MISO SOUP WITH SWEET POTATO DUMPLINGS

Miso Soup with Sweet Potato Dumplings image

Provided by Shawn McClain

Categories Soup/Stew Vegetarian Dinner Sweet Potato/Yam Fall Winter Healthy Bok Choy Shallot Boil Self

Number Of Ingredients 13

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

Steps:

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.

MISO SOUP WITH SWEET POTATO DUMPLINGS

Miso Soup With Sweet Potato Dumplings image

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!

Provided by KT9791

Categories Clear Soup

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

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.

Nutrition Facts : Calories 343.8, Fat 9.3, SaturatedFat 1, Cholesterol 2.2, Sodium 1029.7, Carbohydrate 52.3, Fiber 8.7, Sugar 7.6, Protein 16.1

MISO SOUP

Miso Soup image

Dashi is a basic stock used in Japanese cooking which is made by boiling dried kelp (seaweed) and dried bonito (fish). Instant dashi granules are sold in conveniently-sized jars or packets and vary in strength. Add more dashi to your soup if you want a stronger stock. You can use yellow, white or red miso paste for this soup. Yellow miso is sweet and creamy, red miso is stronger and saltier.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Seafood

Time 20m

Yield 4

Number Of Ingredients 5

Ingredients

2 teaspoons dashi granules
4 cups water
3 tablespoons miso paste
1 (8 ounce) package silken tofu, diced
2 green onions, sliced diagonally into 1/2 inch pieces

Steps:

In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Stir in tofu. Separate the layers of the green onions, and add them to the soup. Simmer gently for 2 to 3 minutes before serving.

Nutrition Facts : Calories 63 calories, Carbohydrate 5.3 g, Fat 2.3 g, Fiber 1 g, Protein 5.5 g, SaturatedFat 0.4 g, Sodium 513.1 mg, Sugar 1.7 g

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