I kept the recipe mostly the same, except that I used some no-sodium non-chicken bouillon cubes in place of the water and cooked by broth before stirring in the miso so as not to boil out the nutrients.
Miso Potsticker Soup with Crispy Snap Peas
Slightly Adapted from Charlyne Mattox via Real Simple.com
(Serves 4 to 6)
2 Tbsp olive oil
2 scallions, thinly sliced, white & green parts separated
2 tsp finely grated fresh ginger
kosher salt and black pepper
1/2 cup white miso paste
1 lb potstickers of choice (I used veggie)
6 oz snap peas, thinly sliced
3 radishes, thinly sliced
chili oil for serving, optional
Heat 1 tablespoon of the oil in a large pot over medium heat. Add the scallion whites, ginger, 1/2 teaspoon salt, and 1/4 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 7 1/2 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.
Notes/Results: This simple soup really hit the spot today. The miso broth (I do recommend using a light chicken or veggie stock rather than water for maximum flavor and then stir your miso broth--whisked into a cup of the hot liquid--at the end) is lightly spiked with ginger and the potstickers take the place of noodles and their softer consistency pairs well with the crisp peas and radishes. Pretty quick and easy to put together, and light enough for a warm and sunny spring day, I will happily make it again.
My pal Tina is hanging out with me in the Souper Sundays kitchen this week, let's take a look.
Tina of Squirrel Head Manor brought a tasty Shrimp Curry and says, "I am bringing a shrimp curry with loads of coconut milk for this Easter Souper Sunday. Nope, it’s not a traditional meal but we aren’t traditional folks. It’s been excellent weather the last few days so we’ve been able to enjoy this meal outside on the patio. This curry was helped along by Trader Joe’s red curry sauce and some coconut milk. Lots of veggies and over a pound of large shrimp. Since Doug can’t have wheat we didn’t have naan to sop up the juices but he can have wine....so that was the accompaniment."
Thanks to Tina for joining in!
About Souper Sundays:
Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up to Souper Sundays in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (completely optional).