Scavenger meal: Anchovy Kale Soup with Potstickers

Pork and leek potstickers from an Asian market

Dried anchovies from an Asian market

Chopped kale, onions, 1 red pepper, garlic cloves (3)

Red miso dashi paste (4 tsp)

Sesame oil (1 tbsp)

Lemon juice (squeezed from 1 lemon)

Water (3-4 cups)

Cook about 15 minutes

Serve with sriracha sauce and furikake seasoning (sesame seaweed)