2 scallions, thinly sliced, lights and dark separated
2 tsp finely grated fresh ginger
kosher salt and pepper1/2 cup white miso paste, refriger-
ated or 3 packets Kikkoman Shriri Miso soup
1 pound pork, shrimp or vege potstickers, frozen
we used Trader Joe's shrimp
6 ounces snap peas, thinly sliced
3 radishes, thinly sliced
Chili oil for serving, optional
Instructions
Heat i Tbs oil in large pot. Add white scallions, ginger and 1/4 tsp pepper. Cook stirring occasionally until tender, two to three minutes. Add miso and 1/2 cup water, whisk until dissolved. Add 2 cups chicken broth and 3 1/2 cups water (recipe says 7 1/2 cups water).
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, 3-4 minutes. Add to the soup and cook until warmed through, 2 to 3 minutes.
Serve the soup topped with the sanp peas, radishes, and scallion greens and drizzles with the chili oil, if desired.
Originally Submitted
1/29/2015
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