Miso And Potsticker Soup With Crispy Snap Peas

• 2 tablespoons EVOO
• 2 scallions thinly sliced, whites and dark green parts separated
• 2 teaspoons fresh ginger finely grated
• kosher salt
• 1/2 cup white miso soybean paste; found in the refrigerated section of grocery store
• 1 pound pork shrimp or vegetable potstickers, frozen
• 6 ounces snap peas thinly sliced
• 3 radishes thinly sliced
• chili oil for serving, optional

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

evoo, scallions, fresh ginger, kosher salt, white miso soybean paste, pork shrimp, peas, chili oil

Taken from www.yummly.com/recipe/Miso-and-Potsticker-Soup-with-Crispy-Snap-Peas-1026122 (may not work)