Miso And Potsticker Soup With Crispy Snap Peas

1. 1

   Heat 1 tbsp oil in a large pot over medium heat. Add the scallion whites, ginger, 1/2 tsp salt, and 1/4 tsp pepper. Cook, stirring occasionally, until tender, 2-3 minutes. Add the miso and 1/2 cup water. Whisk until the miso is dissolved. Add 7 1/2 cups water and bring to a boil.

2. 2

   Meanwhile, heat the remaining tbsp oil in a large non-stick skillet over medium-high heat. Add the potstickers and cook until brown on on side, 3-4 minutes. Add to soup and cook until warmed through, 2-3 minutes.

3. 3

   Serve the soup topped with the snap peas, radishes, and scallion greens, and drizzled with chili oil, if desired.

* Per serving · 4 servings · Values may vary.

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