Miso Soup with Sweet Potato Dumplings
Ingredients

• 1 pound sweet potatoes
• 1 tablespoon canola oil
• 2 cloves garlic, chopped
• 1 shallot, chopped
• 1/8 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups sliced bok choy
• 1 cup bean sprouts
• 1 cup edamame, shelled
• 12 wonton wrappers
• 3 tablespoons white miso, plus more to taste
• 2 scallions, thinly sliced

Directions
Heat oven to 375°F. Prick holes in potatoes. Bake on a baking sheet until soft, turning once, about 1 hour. Cool, then peel and mash. Heat oil in a small skillet over medium heat. Cook garlic and shallot, stirring, until fragrant, 1 to 2 minutes. Add pepper flakes. Stir garlic mixture, salt and pepper into potatoes. Place bok choy, sprouts and edamame in a pot with 2 cups water and set aside. Lay 1 wonton wrapper in palm of hand. Drop a heaping tablespoon of potato mixture in the center and make a fist to gather edges. Repeat with remaining wrappers and filling. Set dumplings on top of vegetables in pot. Bring to a boil. Cook, covered, until wrappers are translucent, 3 to 6 minutes. Divide veggies and dumplings among 4 bowls. Add 4 cups water to pot. Bring to a boil. Remove from heat. Add miso, stirring until it dissolves. Divide among bowls; top with scallions.