2 scallions, thinly sliced, whites and dark green parts separated
2 teaspoons finely grated fresh ginger
Kosher salt and 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)
Fat 10g (2g saturated fat)
How to Make It
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.
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