Miso Dumpling Soup (15 Minutes)

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4.97 from 100 votes

Chewy vegetable dumplings in a warm, savory miso broth

Prep Time3

Cook Time12

Total Time15

Course: Dinner, Lunch

Cuisine: Japanese

Servings: servings

Calories: 518kcal

Author: Allie Petersen

Ingredients

1 lb frozen dumplings (vegetable, I used Trader Joe's brand)
2 tablespoon sesame oil
4 cloves minced garlic
2 teaspoon minced ginger
1 tablespoon white miso paste*
1 teaspoon chili oil
⅓ cup diced green onion (plus more for topping)
4 cup vegetable broth (low sodium)
1 cup julienne carrots
Large handful spinach
Optional toppings: more green onion, chili oil, sesame seeds, soy sauce (if you want it saltier)

Instructions

In a large pan or pot begin heating your sesame oil over medium heat. Add in minced garlic and ginger and cook for a few minutes.
Add in chili oil, miso paste, diced green onion. Stir and let cook for another minute. Miso paste will still be a little thick and will dissolve fully in broth.
Add in potstickers and pan fry for 2-3 minutes on each side until they are slightly browned and coated in the garlic onion mixture.
Add in vegetable broth, carrots, and spinach. Bring to boil for only 2 minutes then remove from heat. (DON’T OVERCOOK POTSTICKERS OR THEY WILL BECOME MUSHY).
Top individual soup with more green onion, chili oil, and/or sesame seeds. You can also add more soy sauce if you like it saltier.

Notes

The number of servings for this recipe depends how hungry you are! My husband and I together ate the whole thing but you may be able to have this as 4 servings depending on your appetite.

Miso paste is often found in the refrigerated section of your grocery store and is usually found near tofu.

Nutrition