During winter I tend to hibernate under a blanket waiting impatiently for late spring to arrive (in Canberra early spring may as well be winter!), particularly during the week.
Being able to make my weeknight evening meal within 15 minutes is important. As is making sure it is warming and nutritious. Soup definitely fits this bill and one of my favourites is miso soup. I love that you can add so many different things to Miso Soup. This blog post is about Miso Dumpling Soup.
Dumplings are delicious and after a few months I seem to forget how much I hate making them and embark on the onerous and time consuming task of making a massive batch. Read my post Delicious Shitake & Tofu Dumplings to find out how to make your own dumplings.
I think the taste of homemade dumplings beats premade hands down, but I completely understand if you have better things to do with your time than make a batch of dumplings, after all they’re quite cheap to buy from an Asian supermarket.
Miso dumpling soup is super easy to make. For this dish you will need miso paste* (I prefer white miso paste), wakame (small pieces of seaweed) and dumplings. These ingredients are available at most Asian supermarkets. If you can’t find wakame, you can rip up sushi sheets instead or use spinach.
*If you are vegetarian or vegan check the list of ingredients on the miso paste before you buy it, many contain bonito which is fish.
Start by adding about a tablespoon of miso paste to a cup and a half of water. Bring to the boil, add wakame and dumplings and simmer about 5-10 minutes depending on the size of the dumplings. I usually add about 2 teaspoons of dried wakame and eight dumplings.
- Add 1 tablespoon of miso paste to 1.5 cups of water. Bring to the boil.
- Add dumplings and wakame. Simmer until the dumplings are cooked through.
If you made your own dumplings and are finding they puff up or go too soggy when you boil them in the miso broth, you might like to try steaming them and adding them to the soup right at the end.