Miso Soup with Sweet Potato Dumplings

Ingredients for Miso Soup with Sweet Potato Dumplings

• 450g sweet potatoes

• 1 tablespoon canola oil

• 2 cloves garlic, chopped

• 1 shallot, chopped

• 1/8 teaspoons red pepper flakes

• 1/2 teaspoons salt

• 1/4 teaspoons freshly 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 spring onions, thinly sliced

How to make Miso Soup with Sweet Potato Dumplings

Heat oven to 191°C. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. 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. Place bok choy, sprouts and edamame in a pot with 475ml water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the centre and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 950ml water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with spring onions.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.