Miso Soup with Mushroom dumplings

This miso-enriched hearty soup is soul-fulfilling on many levels. Devour a complex yet delicate taste on a day when you don’t want to cook a whole meal and yet enjoy a filling & healthy option. All the garnishing you see here are optional. This soup is also a great way for you to get some veggies in!

Cooking Notes

Serves: 2 large bowls

Time: 1 hour

Ingredients

For Miso Soup

• 2 and half cups Chicken Stock
• 6 dried Shiitake Mushrooms
• ¼ cup finely sliced Red Cabbage
• 2 tbsp Spring Onions
• 1 and ½ Tbsp Miso
• 2 tsp Soya Sauce
• 1 tsp salt
• 1 tsp Sugar or Honey
• 1 tsp Fish Sauce (optional)
• 1 square inch of Seaweed (optional)

For Dumplings – makes 12 dumplings

• 1/2 cup All-purpose flour
• 3 tbsp water
• ¼ tsp salt

For Filling

• 1 tbsp Butter
• 1 cup Mushrooms
• 1 Onion finely chopped
• 3 Garlic Cloves finely minced
• 2 Green Chilies finely chopped
• 1 tbsp cream

Directions

Let’s start by preparing the dumpling wrapper:

• Sift APF and salt into a bowl or a stand mixer. Knead the dough with water until it becomes a smooth ball. The mixture should not turn sticky. Cover and rest for 30 minutes.

Now let’s move on to the filling:

• Take a saucepan and add butter to it. Once it melts, add onion & garlic and sauté’. Let the onion sweat and once it turns brown, add green chilies & mushrooms
• Sauté on medium heat for around 4 to 5 minutes
• Once the mushroom softens – add cream, give it a stir and turn off the gas
• Take the dough that has been rested for 30 minutes now. You can use a pasta maker or just roll out this dough to a quarter of an inch thickness
• Using a cookie cutter, or a round bowl cut circles out of the dough
• Place a pot of water on the stove to boil. While the water is coming to a boil, prepare the dumpling
• Spoon a little of the mushroom mix in the middle of the dumpling circle. Now fold and seal. You must ensure that you seal it properly, else it may open up while it is being boiled.
• Cover with damp cloth
• Drop the dumpling gently into the boiling water and let it cook for around 2 minutes
• Don’t overcrowd the pot of water or it may spill over and the dumplings can break
• Meantime, heat the chicken stock to a mild temperature and add the fried shiitake mushrooms & seaweed
• Remove the mushrooms & seaweed in about 5 to 8 minutes
• Add soya sauce, sugar and fish sauce. Do not boil and just bring it to a light simmer
• Take off the soup from the stove top, add miso and mix well.
• Miso tends to be salty so add according to taste and then add salt appropriately.
• Pour the Miso into a bowl, add the dumplings, shiitake mushroom, cabbage and spring onions for garnish.

This is a wholesome bowl of goodness that you will want to keep having. To make ahead, keep dumplings separate in an airtight container. Pour soup into airtight container. Reheat soup with dumplings in microwave for 2 minutes 30 seconds, until dumplings heated and cooked through.

Tags: Healthy, Soup, Wholesome, Veggies, Dumplings, Chinese