This dish combines the soothing warmth of miso soup with crispy-chewy vegetable dumplings to make a satisfying meatless meal in minutes. Set out large Asian-style soup spoons and chopsticks to pick up the dumplings. If you don’t want to make your own kombu broth, you can use instant vegetarian dashi broth, found at markets that specialize in Japanese food. Follow the package instructions, adding water to the dashi base as directed. Be sure to taste the soup before adding any soy sauce, as many instant broths are already quite salty.
Miso Soup with Vegetable Gyoza
- 2 (6-inch/15-cm) pieces kombu (dried kelp)
- 1 cup (3 oz./90 g) shiitake mushrooms, stems removed and caps thinly sliced
- 3/4 cup (3 3/4 oz./115 g) frozen shelled edamame
- 2 tsp. canola oil
- 1 lb. (500 g) frozen vegetarian gyoza dumplings
- 1/3 cup (3 oz./90 g) white (shiro) miso
- 1/4 cup (3/4 oz./20 g) thinly sliced green onions, white and light green portions
- 1 to 2 Tbs. soy sauce
1. In a saucepan, place the kombu, mushrooms and edamame. Add 8 cups (64 fl. oz./2 l) cold water and bring to a simmer over medium-high heat. As soon as the water begins to bubble vigorously, remove and discard the kombu.
2. In a large nonstick sauté pan over medium-high heat, warm the oil. Add the dumplings and cook until browned and crisp on the bottom, 10 minutes.
3. Place the miso in a small bowl. Ladle 1 cup (8 fl. oz./250 ml) of the kombu broth into the bowl and whisk until smooth. Return the mixture to the saucepan. Add the green onions and soy sauce to taste.
4. Divide the dumplings among 4 soup bowls. Ladle the hot soup over the dumplings and serve. Serves 4.
Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian, by Ivy Manning.