Tuesday, March 31, 2015

RECIPE: Miso & Potsticker Soup

Two Recipe Tuesday! :)

This soup recipe was absolutely delicious and SIMPLE! I had never cooked my own miso soup before and never used miso (soybean paste) as an ingredient. I didn't even know it existed at the grocery store...but it does and it's in the refrigerated section! FYI!

This recipe could be even more simplified but buying an already made miso soup base (my friend Alisha says the Trader Joe's Ginger Miso Soup Broth is amazing). All you would need to do is brown the potstickers in some oil and add to the soup. I love simple recipes,and I love simple recipes that my kids love that aren't mac-n-cheese! Winner, winner, potsticker dinner!

Miso & Potsticker Soup
What you’ll need:
2 tbsp. EVOO
2 scallions, sliced thinly, green and white parts separated
2 teaspoons finely grated fresh ginger
Salt and black pepper
½ cup miso (soybean paste)
7 cups chicken broth
1 pound potstickers, frozen (I used vegetable & chicken)
snap peas, thinly sliced
radishes, thinly sliced

What you do:

Heat 1 tbsp of oil in a large soup pot over medium heat.
Add the scallion whites, ginger, salt and pepper.
Cook, stirring occasionally, until tender, 2 to 3 minutes.
Add the miso and ½ cup water. Whisk until the miso is dissolved.
Add chicken broth and bring to a boil.
Heat 2 tbsp of oil in a large nonstick skillet over medium high heat.
Cook potstickers until browned.
Stir into soup and cook for an additional 5 minutes.
Serve the soup into bowls and top with the snap peas, radishes, and scallion greens.
**The snap peas give the soup a wonderful crunch!**


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