What is more warming on a cold winter day than soup, besides a hot tub? I love soup, M not a huge fan which I cannot for the life of me understand; something about liking to chew his food, whatever. Anyway I make soup quite often even if it is only for me. Sometimes I make one so yummy that even M will eat it. Since we have been freezing our little tails off up here in the Artic Circle I need food that is going to keep me warm! I found this great recipe on Epicurious not too long ago and figured it was the perfect time to try it out. Of course I made a few tweaks to call it my own and to top it off M liked it, and not just the dumplings but the broth too; now that is saying something!
Miso Soup with Sweet Potato Wantons
1 Large Sweet Potato or 2 small one should weigh about a pound
2 Cloves Garlic chopped fine
1 Small Shallot chopped fine
Pinch of chili flakes to taste, we like things spicy
Salt and Pepper to taste
Light oil such as coconut, or light olive
Handful of bean sprouts
1 Cup Shelled Edamame
2-3 Scallion cut on the bias
2-3 T. White Miso Paste
4 Cups Dashi or Chicken Broth
12 (or so) wanton wrappers
Microwave the sweet potato until very soft when cooled enough to touch scrape out the insides and reserve in a small bowl. In a saute pan under medium high heat, heat up the oil and add the shallots, garlic and chili flakes just until fragrant; this should take about 1 – 2 minutes max. Add mixture to the potato mixture and season with salt and pepper to taste. Arrange your wanton wrapper on your board so you can work like an assembly line. I think this is a pretty fast method or if you like you can do 1 at a time in the palm of your hand. Place about 1 T. of potato mixture in the center of each wanton. You can fold these however you are comfortable; I folded the wanton over once to make a triangle then pinched the two bottom points together, like a little hat! set aside and start on the broth. In a sauce pan heat up the 4 cups of dashi or broth and mix in the miso paste. Let that simmer while you gather the rest of your ingredients. I pretty much just threw everything in the pot at this point except for the scallions starting with the edamame because it was still cold from the freezer. Once the veggies are in the pot gently place each wanton in the soup. Simmer for about 3- 6 minutes until the wanton skins are almost translucent. Serve with the sliced scallions on top and a dash of shoyu.
In the original recipe it called for cooking each part separately and ladling the miso broth over however, I am impatient but if I were serving this to company I may cook off everything in advance then at the last minute ladle the broth into the bowls with the veggies and wantons.
It really is a very tasty and simple soup to make. A little time consuming with the wantons but the sweet potato with the chili was a huge pop of flavor in an otherwise very simple and light broth. Next time I think I may add fresh ginger to the potato mixture.