Dumpling soup in miso broth

Name: How to cook Dumpling soup in miso broth - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

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.

Ingredient

Food ration :

4 servings

Cooking time :

20 minutes

6 cups

chicken stock

5-6 slices

unpeeled ginger (about 1/4 cm thick)

shallot, peeled and halved

2 cloves

garlic

scallions, chopped (green and white parts separated)

2 tbsp

fish sauce

heap tbsp white miso paste

1 pkg

store bought dumplings (about 18-20 total)

baby bok choy, leaves separated

Cooking instructions

* Step 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.

* Step 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.

* Step 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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