Rating: 3 stars
57 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 20
  • 2 star values: 15
  • 1 star values: 4
Charlyne Mattox


Credit: Marcus Nilsson

Recipe Summary test

20 mins
20 mins
Serves 6


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

230 calories; fat 10g; cholesterol 15mg; sodium 1210mg; protein 11g; carbohydrates 28g; sugars 7g; fiber 6g; iron 3mg; calcium 40mg.