Another fall favorite of mine is the Sweet Potato. There are endless ways to prepare this delicious fall treat: bake them, mash them, bake them into muffins, cook sweet potato fries, etc. But how about as a dumpling filling which can be added to miso soup? Although it’s still beautiful during the day in Chicago, when the sun goes down there’s a fall chill in the air. Make this soup to warm you up!
Miso Soup with Sweet Potato Dumplings
Makes 2 dinner servings
1 sweet potato
2 cloves garlic
Pinch of red pepper flakes
1/2 tsp salt
1/4 tsp black pepper
1 baby bok choy
1 cup mushrooms
6 cups water
3 tbsp miso
Cook sweet potato with preferred method (if short on time stick it in the microwave for about 8 minutes). Once potato is cooled, peel and mash it. Fry garlic and shallot in a little bit of olive oil for about 2 minutes. Add red pepper flakes, salt, pepper. Remove from heat and add to mashed sweet potato.
Meanwhile, place bok choy and mushrooms in a large pot with 2 cups water and set aside.
Wet fingertips, place a wonton wrapper in the center of hand, and add about a tbsp of sweet potato filling i the center and squeeze sides of wrapper around filling. Repeat until there is no more filling. Place the dumplings on top on the vegetables in the large pot. Place pot over medium heat and bring mixture to a boil. Cook, covered, until wrappers are translucent (about 5 minutes). Divide dumpling mixture between two large dinner bowls.
Add the other 4 cups of water to the pot and bring to a boil. Remove fro heat, stir in miso, and poor mixture over dumplings and vegetables in bowls. Add scallions and eat!
Check out more delicious soup recipes at Kahakai Kitchen’s Souper Sunday’s!