Miso Soup With Sweet Potato Dumplings

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 lb sweet potato
• 1 tablespoon canola oil
• 2 garlic cloves, chopped
• 1 shallot, chopped
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 4 cups sliced bok choy
• 1 cup bean sprouts
• 1 cup edamame, shelled
• 12 wonton wrappers
• 3 tablespoons miso, plus more to taste
• 2 scallions, thinly sliced

Recipe

• 1 heat oven to 375˚. prick holes in potatoes. bake on a baking sheet until soft, turning once, about 1 hour.
• 2 cool, then peel and mash.
• 3 heat oil in a small skillet over medium heat. cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. add pepper flakes. stir garlic mixture, salt and pepper into potatoes.
• 4 place bok choy, sprouts and edamame in a pot with 2 cups water and set aside.
• 5 lay 1 wonton wrapper in palm of hand. drop a heaping tbsp of potato mixture in the center and make a fist to gather edges. repeat with remaining wrappers and filling. set dumplings on top of vegetables in pot.
• 6 bring to a boil. cook, covered, until wrappers are translucent, 3 to 6 minutes.
• 7 divide veggies and dumplings among 4 bowls.
• 8 add 4 cups water to pot. bring to a boil. remove from heat.
• 9 add miso, stirring until it dissolves. divide among bowls; top with scallions.