Miso Soup With Sweet Potato Dumplings

[Guest guest]

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Miso Soup With Sweet Potato Dumplings

1 lb sweet potatoes

1 tbsp canola oil

2 cloves garlic, chopped

1 shallot, chopped

1/8 tsp red pepper flakes

1/2 tsp salt

1/4 tsp freshly ground black pepper

4 cups sliced bok choy

1 cup bean sprouts

1 cup edamame, shelled

12 wonton wrappers

3 tbsp white miso, plus more to taste

2 scallions, thinly sliced

 

 

 

 

 

Heat oven to 375¢ª. Prick holes in potatoes. Bake on a

baking sheet until soft, turning once, about 1 hour.

Cool, then peel and mash. 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.

Place bok choy, sprouts and edamame in a pot with 2

cups water and set aside. 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. Bring to a boil. Cook, covered,

until wrappers are translucent, 3 to 6 minutes. Divide

veggies and dumplings among 4 bowls. Add 4 cups water

to pot. Bring to a boil. Remove from heat. Add miso,

stirring until it dissolves. Divide among bowls; top

with scallions.

 

Serves 4

 

Per serving: 286 calories per serving, 6 g fat (0.5 g

saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein

 

Author: Chef Shawn McClain, chef at Green Zebra in

Chicago

Source: SELF magazine, Nov 2007

Formatted by Chupa Babi: 11.19.07

 

This spicy soup from , is rich in immunity-enhancing

vitamin A.

 

ChupaNote; this was really tasty. Next time I will

increase the pepper and maybe add some chile garlic

paste/sauce. I added a handful or two of

red/yellow/orange minced bell peppers.

 

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[Guest guest]

How many cups of mashed potatoes should I use in this recipe?

 

Denise

 

-

Chupa Babi

;

vegetarianmastercookformatting ;

gourmet-recipes-from-around-the-world

Cc: healthy-recipe ; lowfatgoodcooking ;

MC-AllEthnic-Recipes ; ethnicregionalmcook

Tuesday, November 20, 2007 2:05 PM

Miso Soup With Sweet Potato Dumplings

 

 

@@@@@

Miso Soup With Sweet Potato Dumplings

1 lb sweet potatoes

1 tbsp canola oil

2 cloves garlic, chopped

1 shallot, chopped

1/8 tsp red pepper flakes

1/2 tsp salt

1/4 tsp freshly ground black pepper

4 cups sliced bok choy

1 cup bean sprouts

1 cup edamame, shelled

12 wonton wrappers

3 tbsp white miso, plus more to taste

2 scallions, thinly sliced

 

Heat oven to 375¢ª. Prick holes in potatoes. Bake on a

baking sheet until soft, turning once, about 1 hour.

Cool, then peel and mash. 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.

Place bok choy, sprouts and edamame in a pot with 2

cups water and set aside. 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. Bring to a boil. Cook, covered,

until wrappers are translucent, 3 to 6 minutes. Divide

veggies and dumplings among 4 bowls. Add 4 cups water

to pot. Bring to a boil. Remove from heat. Add miso,

stirring until it dissolves. Divide among bowls; top

with scallions.

 

Serves 4

 

Per serving: 286 calories per serving, 6 g fat (0.5 g

saturated), 47.8 g carbs, 8.3 g fiber, 11.5 g protein

 

Author: Chef Shawn McClain, chef at Green Zebra in

Chicago

Source: SELF magazine, Nov 2007

Formatted by Chupa Babi: 11.19.07

 

This spicy soup from , is rich in immunity-enhancing

vitamin A.

 

ChupaNote; this was really tasty. Next time I will

increase the pepper and maybe add some chile garlic

paste/sauce. I added a handful or two of

red/yellow/orange minced bell peppers.

 

-----

 

________

Be a better pen pal.

Text or chat with friends inside Mail. See how.

http://overview.mail./