This spicy soup from Shawn McClain, chef at Green Zebra in Chicago, is rich in immunity-enhancing vitamin A.

Ingredients

　　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

　　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.

Nutrition Per Serving

　　6 g fat (0.5 g saturated)

　　47.8 g carbs

　　8.3 g fiber

　　11.5 g protein

　　#### Nutritional analysis provided by Self