Despite the gorgeous weather we’ve been having in Chicago, I’ve had a lot of soup in the past week. My freezer is a bit overrun by leftover winter batches of soup, and I’m trying to finish off these items before summer hits. In the mix was a batch of this delicious dish!
I dreamed up this recipe over the winter thanks to some miscellaneous ingredients that needed to be used up in my fridge, and it’s become a staple in my kitchen. It’s a mix between miso and dumpling soups, easy to whip up and beyond tasty. I use frozen potstickers from Trader Joe’s, but other brands or even homemade would work too.
Leek and Dumpling Soup
1 large leek, white stalk only, washed and sliced into “coin pieces”
2 handfuls of mixed mushrooms (I like oysters and shiitakes), washed any large pieces chopped
1 quart of broth (vegetable or chicken)
1-2 tsp crushed garlic
1/2 cup white miso (you can buy this at Whole Foods)
1 bag of potstickers (I like the Pork Gyoza Potstickers from the frozen aisle at Trader Joe’s)
8 ounces of frozen edamame beans (again, Trader Joe’s has a great option)
green onion, washed and roughly chopped
Steam the leeks and mushrooms until soft.
Meanwhile, heat your broth in a pan. Add the garlic and miso after a few minutes; stir to combine. Once the broth reaches a slight boil, add in the frozen potstickers and edamame. Continue to cook over a medium heat for several minutes. Add in the steamed vegetables. Stir to combine and season to taste with pepper. Serve and stir in pieces of green onion.