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    You are in: Home / Recipes / Miso Soup With Sweet Potato Dumplings Recipe
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    Miso Soup With Sweet Potato Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    KT9791's Note:

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Heat oven to 375˚. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour.
    2. 2
      Cool, then peel and mash.
    3. 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. 4
      Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside.
    5. 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. 6
      Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes.
    7. 7
      Divide veggies and dumplings among 4 bowls.
    8. 8
      Add 4 cups water to pot. Bring to a boil. Remove from heat.
    9. 9
      Add miso, stirring until it dissolves. Divide among bowls; top with scallions.

    Ratings & Reviews:

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    Nutritional Facts for Miso Soup With Sweet Potato Dumplings

    Serving Size: 1 (329 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 343.7
     
    Calories from Fat 83
    24%
    Total Fat 9.2 g
    14%
    Saturated Fat 1.0 g
    5%
    Cholesterol 2.1 mg
    0%
    Sodium 1029.7 mg
    42%
    Total Carbohydrate 52.2 g
    17%
    Dietary Fiber 8.6 g
    34%
    Sugars 7.6 g
    30%
    Protein 16.1 g
    32%

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