Marcus Nilsson
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 6

How to Make It

Step 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.

Step 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.

Step 3

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

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