Dumpling soup in miso broth

Name: Dumpling soup in miso broth
Total time: 1200 s
Yield: 4 servings
Cuisine: American
Ingredients: 6 cups chicken stock; 5-6 slices unpeeled ginger (about 1/4 cm thick); 1 shallot, peeled and halved; 2 cloves garlic; 4 scallions, chopped (green and white parts separated); 2 tbsp fish sauce; 2 heap tbsp white miso paste; 1 pkg store bought dumplings (about 18-20 total); 4 baby bok choy, leaves separated

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Saved

Ingredients

20 minutes

4 servings

6 cupschicken stock
5-6 slicesunpeeled ginger (about 1/4 cm thick)
1shallot, peeled and halved
2 clovesgarlic
4scallions, chopped (green and white parts separated)
2 tbspfish sauce
2heap tbsp white miso paste
1 pkgstore bought dumplings (about 18-20 total)
4baby bok choy, leaves separated

Saved

Steps

20 minutes

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.