I really enjoy cooking with wonton wrappers and a huge fan of various wonton soups. I was on a hunt for something different from the regular shrimp or pork wonton soups. I bumped into a Miso Soup with Sweet Potato Dumplings recipe on my Epicurious App and decided to make it.
Did you know? Miso is high in protein and rich in vitamins and minerals. Also some studies suggest that miso can help treat radiation sickness, citing cases in Japan and Russia where people have been fed miso after the Chernobyl nuclear disaster and the atomic bombings of Hiroshima and Nagasaki. More about Miso on Wikipedia here.
The Verdict of this soup? I first made the soup following the recipe exactly, but I found it quite bland. I decided to make it a second time and I adjusted some of the ingredients. Adding a tasty vegetable broth (instead of water), carrots, cremini mushrooms and some sesame oil made a big difference for my taste buds. I renamed it Vegetable Wonton Miso Soup and I would make it again with the adjustments. Also, I found this recipe not super great for left overs the next day because the sweet potato wontons get a little too soggy for my liking. If you are keeping left overs for next day, I would keep the wontons separate from the broth in another container.
Ingredients for Vegetable Wonton Miso Soup:
- 1 pound sweet potatoes
- 1 tablespoon olive oil
- 2 cloves garlic, chopped
- 1 shallot, chopped
- 1/8 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 cups bok choy, sliced
- 1 cup bean sprouts
- 1 cup cremini mushrooms, thinly sliced
- 1 cup carrots, julienne or shredded
- 1/4 teaspoon sesame oil
- 4 cups low sodium vegetable broth
- 2 cups water
- 12 wonton wrappers
- 3 tablespoons white miso
- 2 scallions, thinly sliced
Cooking Instructions for Vegetable Wonton Miso Soup:
- Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. (If using a large sweet potato like I did, leave more longer in the oven.)
- Cool potato, then peel and mash.
- Heat olive oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until onions are soft, about 5 minutes.
- Stir garlic mixture, pepper flakes, salt and pepper into potatoes.
- Place bok choy, sprouts, mushroom, and carrots in a pot with 4 cups vegetable broth. Start to heat up soup.
- Lay out wonton wrappers on a cutting board. Drop a heaping tablespoon of potato mixture in the center of each. Spray with a fine mist of water and gather edges together and pinch to seal the pockets.
- Set wontons (dumplings) on top of vegetables in pot. Bring to a boil.
- Cook, covered, until wrappers are translucent, 3 to 6 minutes.
- Divide veggies and wontons among 4 bowls.
- Add 2 cups water to another pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves.
- Divide among bowls; top with scallions.
What I changed from original recipe:
- replaced canola oil with olive oil
- added sesame oil
- used less salt
- used vegetable broth instead of water
- added some shredded carrots – needed some contrast
- added cremini mushrooms
- omitted edamame
Soup Mistress Rating for Vegetable Wonton Miso Soup:
Healthy (+ slimming + low sodium): (4.5/5)