Miso and Potsticker Soup With Crispy Snap Peas

miso-potsticker-peas-soup
Photo by Marcus Nilsson
Miso and Potsticker Soup With Crispy Snap Peas 2.9 48 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 230 calories
    • Fat 10 g (2g saturated fat)
    • Cholesterol 15 mg
    • Sodium 1210mg mg
    • Protein 11 g
    • Carbohydrate 28 g
    • Sugar 7 g
    • Fiber 6 g
    • Iron 3 mg
    • Calcium 40 mg

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.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 2 scallions, thinly sliced, whites and dark green parts separated
  3. Check 2 teaspoons finely grated fresh ginger
  4. Check Kosher salt and black pepper
  5. Check ½ cup white miso (soybean paste; found in the refrigerated section of the supermarket)
  6. Check 1 pound pork, shrimp, or vegetable potstickers (frozen)
  7. Check 6 ounces snap peas, thinly sliced
  8. Check 3 radishes, thinly sliced
  9. Check Chili oil, for serving (optional)

Directions

  1. 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.
  2. 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.
  3. Serve the soup topped with the snap peas, radishes, and scallion greens and drizzled with the chili oil, if desired.