Dumpling Miso Soup

Dumpling Miso Soup (w/ Spinach & Shiitake Mushrooms)
vegan ~ dairy-free ~ egg-free

Serves: about 6
Total Time: 30 minutes (includes prep)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This Dumpling Miso Soup is light and flavorful. This soup is a great variation from how we typically enjoy dumplings. Usually, with a heavier meal including rice with a stir-fry. We also needed a breather coming off the holiday season. Lots of cookies!
As with most of my recipes, be sure to adjust your seasonings to taste. I love the shiitake mushrooms here; I use both frozen/fresh mushrooms for a variation in taste/texture. I like to reserve some fresh shiitake mushrooms and sauté them separately and set aside to garnish. The addition of the chili oil is optional, but it adds a nice kick. You can also substitute with additional crushed red pepper flakes. The umami of the miso and the dulse granules make this soup perfectly savory. Enjoy!

Ingredients:
2 Tbsp Oil (Extra Virgin/Avocado oil)
1 Tbsp Minced Garlic
1/2 Tsp Crushed Red Pepper Flakes
2 Bunches of Scallions (about 10-20), chopped (green/white parts)
4 Carrots, julienned
1-inch knob of Ginger, julienned
1 Tbsp White Miso Paste
2 Quarts Vegetable Broth
20oz Shiitake Mushrooms (I used both frozen/fresh for this recipe)
12oz Frozen Chopped Spinach
2 to 3 (9oz packages) Vegetable Dumplings
1/4 Cup Soy Sauce
1 Tsp Dulse Granules, optional
Salt/Pepper to Taste

To Garnish: Reserve some of the fresh chopped carrots/scallions and add chili oil (optional).

Directions:
-In a large pot, heat oil over medium-high heat. Add the crushed red pepper flakes, garlic, and scallions. Cook for a couple of minutes (about three to four minutes), until scallions become softened.
-To the pot, add the carrots, ginger, half of the mushrooms (see note), soy sauce, Dulse (or seasoning of your choice), broth (2-quarts), and chopped spinach. Stir to combine and bring to a boil.

-While the soup comes to a boil, in a separate pan prepare your dumplings according to package. I use this Nasoya brand Vegetable Dumplings. Fry these up according to package instructions. Or for about two to three minutes on each side with a couple tablespoons of oil. I removed them from the pan and set them aside on a plate until serving.

-Once the soup begins to boil, lower heat, then add the remaining mushrooms. Allow the soup to simmer for no more than 10 minutes. Add salt/pepper and adjust the seasoning to taste.
*Be sure to reserve some of the carrots, scallions, and fresh mushrooms to garnish and serve.

*Note:
-For this recipe, I used both frozen/fresh shiitake mushrooms. However, you can use all the same kind, if you prefer. I also like to reserve some fresh shiitake mushrooms and cook them in another pot/pan separately. To the pan, I add some oil and cook them down with salt/pepper. I add these freshly cooked mushrooms to the top to serve.
-If you do not have Dulse Granules – you can substitute with additional salt/pepper or adobo seasoning to taste.

Dumpling Miso Soup

Recipe by Jessica Williams/ Vegan RescueCourse: Dinner, Soup, AppetizerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Total time (Includes Prep Time)

30

minutes

Delicious Dumpling Miso Soup! Light and flavorful. The perfect variation of a traditional dumpling recipe. This soup includes carrots, scallions, spinach and shiitake mushrooms. The Miso and Dulse add a nice umami flavor. This delicious Dumpling Miso Soup is Vegan, Plant-based, Dairy-Free, Egg-free.

Ingredients

• 2 Tbsp Oil (Extra Virgin/Avocado oil)

• 1 Tbsp Minced Garlic

• 1/2 Tsp Crushed Red Pepper Flakes

• 2 Bunches of Scallions (about 10 to 20), chopped (green/white parts)

• 4 Carrots, julienned

• 1-inch knob of Ginger, julienned

• 1 Tbsp White Miso Paste

• 2 Quarts Vegetable Broth

• 20oz Shiitake Mushrooms (I used both frozen/fresh for this recipe)

• 12oz Frozen Chopped Spinach

• 2 to 3 (9oz packages) Vegetable Dumplings

• 1/4 Cup Soy Sauce

• 1 Tsp Dulse Granules, optional

• Salt/Pepper to Taste

• To Garnish: Reserve some of the fresh chopped carrots/scallions and add chili oil (optional).

Directions

• -In a large pot, heat oil over medium-high heat. Add the crushed red pepper flakes, garlic, and scallions. Cook for a couple of minutes (about three to four minutes), until scallions become softened.
• -To the pot, add the carrots, ginger, half of the mushrooms (see note), soy sauce, Dulse (or seasoning of your choice), broth (2-quarts), and chopped spinach. Stir to combine and bring to a boil.
• -While the soup comes to a boil, in a separate pan prepare your dumplings according to package. I use this Nasoya brand Vegetable Dumplings. Fry the dumplings for about two to three minutes on each side with a couple tablespoons of oil. I removed them from the pan and set them aside on a plate until serving.
• -Once the soup begins to boil, lower heat, and then add the remaining mushrooms. Allow the soup to simmer for no more than 10 minutes.
• -Add salt/pepper and adjust the seasoning to taste.
• *Be sure to reserve some of the carrots, scallions, and fresh mushrooms to garnish and serve.
• -Enjoy!

Recipe Video

Notes

• -For this recipe, I used both frozen/fresh shiitake mushrooms. However, you can use all the same kind, if you prefer. I also like to reserve some fresh shiitake mushrooms and cook them in another pot/pan separately. To the pan, I add some oil and cook them down with salt/pepper. I add these freshly cooked mushrooms to the top to serve.
• -If you do not have Dulse Granules – you can substitute with additional salt/pepper or Adobo seasoning to taste.