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Miso Soup With Sweet Potato Dumplings

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“This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A. Taken from Self Magazine. I have yet to try it, but looks yummy!”
READY IN:
1hr 30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  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.

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