Description
A quick and comforting Japanese-style soup featuring savory miso broth, tender dumplings, mushrooms, and fresh greens, ready in just 15 minutes for an easy weeknight meal.
Ingredients
Broth and Base
- 6 cups vegetable or chicken broth
- 2 tablespoons miso paste
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil (optional)
Dumplings and Vegetables
- 12–15 frozen dumplings (gyoza or potstickers)
- 1 cup mushrooms, sliced
- 1 cup baby spinach or bok choy
- 2 green onions, sliced
Instructions
- Simmer the Broth: In a pot, bring the vegetable or chicken broth to a simmer over medium heat to prepare the soup base.
- Cook the Dumplings: Add the frozen dumplings to the simmering broth and cook them according to the package directions, usually about 5 to 7 minutes, until heated through and tender.
- Add Mushrooms and Seasonings: Stir in the sliced mushrooms, soy sauce, and sesame oil if using. Allow the soup to simmer gently for 2 minutes to blend flavors and soften the mushrooms.
- Incorporate Miso Paste: In a small bowl, dissolve the miso paste with a bit of warm broth taken from the pot, then return this mixture to the main pot. Be careful not to boil the soup after adding the miso to preserve its delicate flavor and beneficial enzymes.
- Wilt the Greens: Add the baby spinach or bok choy to the soup and cook just until the greens are wilted but still vibrant, about 1 to 2 minutes.
- Garnish and Serve: Ladle the soup into bowls and garnish with the sliced green onions. Serve immediately for a warm, comforting meal.
Notes
- Do not boil the soup after adding the miso paste to maintain its flavor and health benefits.
- For variation, consider adding tofu cubes or wakame seaweed to the soup for extra protein and texture.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Japanese
