Miso Soup With Sweet Potato Dumplings

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: 1 hr 30 mins
• Serves: 4

Ingredients

• 1  lb sweet potato
• 1  tablespoon canola oil
• 2  garlic cloves, chopped
• 1  shallot, chopped
• 1⁄8 teaspoon red pepper flakes
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 4  cups  sliced bok choy
• 1  cup bean sprouts
• 1  cup edamame, shelled
• 12  wonton wrappers
• 3  tablespoons white miso, plus more to taste
• 2  scallions, thinly sliced

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.