Recipe Trial: Potsticker Miso Soup

This week I gave the February 2015 Real Simple Miso Potsticker and Snap Pea Soup recipe a whirl. I do not have much experience with miso cooking and the recipe seemed ‘simple’ enough (and it was).  I did find that it needed more salt, more ginger, less water (this time was I used about 1/2 cup less next time around even less) and I cooked the potstickers on both sides adding adding broth right before serving. I also used more sliced radish and snap pea for each serving, putting all ingredients in a bowl, then ladeling soup on top.  This did come together quickly, made for a satisfying supper (and left over lunch) and used up a random assortment of frozen potstickers from our freezer.


Next time….

Ingredients for approx. 3 servings

2  tablespoons olive oil
2  green onions, sliced into thin disks, keep the whites and dark green parts separated
3  teaspoons finely grated fresh ginger or tminced ginger from the jar
Kosher salt and black pepper (add this in as you go, as miso saltiness may vary)
1/4 heaping cup white miso paste (thank you Amazon Fresh!)
4 cups water
Frozen potstickers (any flavor, maybe about 4-5 per person)
6  ounces sugar snap peas, thinly sliced into matchsticks if you are patient; you can remove the ends and stringy part
4-6 radishes, thinly sliced
Chili oil, for serving (add as much or little or none)

  1. In a glass measuring cup add 1/4 cup water then add in 1/4 miso paste. Mix with a fork or whisk until the miso is dissolved.
  2. Slice the radishes into thin disks and if you have time and patience make match sticks out of the snap peas.
  3. In a large soup pot over medium, heat up a tablespoon of olive oil. Add the white part of the green onions, ginger, ½ teaspoon salt, and ¼ teaspoon pepper.
  4. Cook until tender and fragrant. This will be pretty quick, maybe 3 minutes. Add the miso dissolved in water.
  5. Add the remaining 3 ½ cups water and bring to a rapid boil.Keep it going, it will help reduce it a bit (concentrate flavor) and then in a later step when added to the vegetables, quick cook them. Taste it and adjust salt, without burning yourself.
  6. Cook the potstickers. There are lots of ways but for this recipe, keep it easy and just heat a tablespoon or more of oil in a fry pan and add the frozen potstickers. You could of course do this your favorite was as well. They will brown in about 4 minutes, then turn them over and brown the other side.
  7. Prepare bowls for soup by placing an healthy pile of snap peas and sliced radishes in the bottom. You can add the potstickers now too.IMG_4075
  8. Ladle the miso broth into each person’s large soup bowl and drizzle with chili oil if you want a little heat. Add a few twists of fresh ground pepper and some of the green parts of the green onions.
  9. Serve with chopsticks and spoon. Enjoy!

Do you have a miso recipe to share?


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