1. Heat 1 tablespoon of the oil in a large pot over medium heat. Add the scallion whites, ginger, ½ teaspoon salt, and ¼ teaspoon pepper. Cook, stirring occasionally, until tender, 2 to 3 minutes. Add the miso and ½ cup water. Whisk until the miso is dissolved. Add 7½ cups water and bring to a boil.
2. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Add the potstickers and cook until brown on one side, 3 to 4 minutes. Add to the soup and cook until warmed through, 2 to 3 minutes.
3. Serve the soup topped with the snap peas, radishes, and scallion greens and drizzled with the chili oil, if desired.
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|Serving Size: 1 Serving (106g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 10 (100%)|
|Amt Per Serving||% DV|
|Total Fat 1.1g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 25.9mg||1 %|
|Potassium 2.8mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 0g||0 %|
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Calories per serving: 10
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