Dumpling soup in miso broth
This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.
Dumpling soup in miso broth
This dish was inspired by a Bon Appetit vid I watched recently where Zaynab Issa made a 5-ingredient soup featuring store bought dumplings. I've always steamed or fried my dumplings (known in our house as pot stickers), so this came as a revelation. I immediately turned to my Asian food guru-of-the-moment (a.k.a. Marion Grasby) to see if she's made one, and it turned out she has. And so, armed with these two sources, I cobbled up my own pot of soup using techniques from each. The result was warm, soothing, light yet satisfying, and totally wonderful on a cold January night.
Cooking Instructions
- 1
Put the stock, ginger, shallot, garlic, scallion greens and fish sauce in a medium pot. Simmer on medium heat for 10 minutes until the broth is wonderfully fragrant. Fish out all the solids and discard.
- 2
Scoop out one cup of the broth. Let it cool for a minute or so, then whisk in the miso. Return the broth to the pot. Add several grinds of black pepper, then taste. Add more fish sauce as needed.
- 3
Add the dumplings, stirring them gently in the broth so they don't stick together. Let cook for 5 minutes, stirring occasionally. Add the the bok choy and turn off the heat. Let stand 1 minute, then portion into bowls. Top with a sprinkle of scallion whites. Serve with chili oil and toasted sesame oil on the side, for guests to add as they like.
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