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- Side One - Cut Out Below -

Potsticker Miso Soup

I made up this easy and quick recipe to round out a meal of carry-out Chinese food left-overs.

  • 4 cups water
  • 4 shiitake mushrooms - remove stems (save for making veggie soup stock another day) and slice caps into thin strips
  • 2 oz. firm tofu - cut into very small cubes
  • 2 green onions - slice white and green parts
  • 8 veggie potstickers (I used Day-Lee Foods brand from Santa Fe Springs, CA that I found in the frozen food section of the grocery store)
  • 2 Tbsp. brown barley miso

- Side Two- Cut Out Below -

Potsticker Miso Soup (cont.)


  • Heat water to boiling in a 2 quart saucepan, add mushrooms, white part of the onions, tofu, and potstickers. Boil gently until potstickers are done (follow timing directions on the potsticker package you buy).
  • Take out ~1/4 cup of the water out of the pan. Mix miso with the water and put back into the pan. Do not reboil.
  • Add green onion slices for garnish.

Makes: 2 - 4 servings