Miso Broth with Shrimp Dumplings

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miso broth with shrimp dumplings 2

Miso Broth with Shrimp Dumplings is a simple, nourishing soup that takes just minutes to make.

miso broth with shrimp dumplings

Want to know a little secret to great low calorie eating in cold weather? … Soup! It’s the only diet secret I know, and when I need to lose a few pounds, I start making soup, and then I eat it like crazy. This Miso Broth with Shrimp Dumplings looks deceptively simple,  but there are plenty of flavors swirling around in there to keep things interesting. The dumplings are easy to make, and even though they’re delicate, they are still very satisfying, whether you eat this soup as a first course or a light meal. 

miso broth with shrimp dumplings 2

Miso is a paste made from fermented soybeans, but it can also be made from grains like barley or rice. Its unusual earthy flavor and long list of nutritional qualities makes it well worth keeping in your fridge. It comes in plastic tubs in the refrigerated section of your grocery store and will keep for a very long time at home. A couple of tablespoons of the paste dissolved in simmering water make an instant soup base, and a nice change from chicken or beef stock. It’s best to add the miso right before serving because the heat of cooking can diminish some of the nutrients. To the miso I added fresh ginger, garlic, and mushroom; the shrimp dumplings lend a subtle brininess to the comforting broth.

making shrimp dumplings

If you’ve always wanted to make Asian dumplings or potstickers but were afraid to try, this is a great recipe to start with, these shrimp dumplings are super simple. To make the filling I put raw shrimp, ginger, garlic and cilantro in my food processor and just pulsed about 20 times. I fold the dumpling wrapper over a little blob of the shrimp paste and press the edges together, there’s no complicated origami folds to worry about.

shrimp dumplings

If you want to freeze them, lay them out on a baking sheet and put the pan in the freezer until the dumplings are frozen solid, then pop them in a freezer bag. Drop the frozen dumplings right into simmering broth anytime you need a quick meal.

a pot of miso broth with shrimp dumplings

You can put any kind of veggies you want into this soup, as long as they are sliced or chopped finely. Carrots, or baby bok choy, cabbage, and green onions come to mind.

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Miso Broth with Shrimp Dumplings

Author Sue Moran


miso broth

  • 6 cups chicken broth water, or a combination of both
  • 2 Tbsp miso paste
  • about 12 button mushroom trimmed and sliced
  • parsley for garnish

shrimp dumplings

  • 1/2 pound shrimp shelled and deveined
  • 1 inch piece of ginger peeled and rough chopped
  • 1 large garlic clove rough chopped
  • a few sprigs of parsley or cilantro for color optional
  • 3 1/2 inch round gyoza potsticker wrappers


  • To make the dumplings, rinse and dry the shrimp and put it in the bowl of a food processor along with the garlic and ginger. Add a few sprigs of parsley or cilantro if you like for color. Pulse the machine about 20 times, or until everything is combined but still has some texture.
  • Scoop a small ball of the shrimp onto the center of each dumpling wrapper. Dip your finger in water and run it around the edge of the wrapper, and then fold it in half, over the paste. Press the edges together securely.
  • If you would like to freeze some of the dumplings, lay them out flat on a tray and put it in the freezer until the dumplings are frozen solid. Then you can put them in a zip lock freezer bag.
  • To make the broth, heat the water or stock in a saucepan until simmering. Add the mushrooms and dumplings and cook just gently for a couple of minutes.
  • Take off the heat and add the parsley and stir in the miso.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


miso broth with homemade shrimp dumplings


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  • Reply
    January 18, 2015 at 11:37 am

    Another great recipe, thank you! Super easy to make, plus you can freeze extra wonton. Loved the miso flavor.

    • Reply
      January 18, 2015 at 1:33 pm

      Thanks Nancy — I would love to have a bag of these in my freezer at all times, what a luxury!

  • Reply
    Grace Follett
    January 17, 2015 at 9:51 am

    Made the soup, it was awesome, only problem was some of the dumplings fell apart, can you steam them before putting in the soup?

    • Reply
      January 17, 2015 at 10:03 am

      The trick is that you don’t need cook them much at all, your soup should be at a low simmer, not a rolling boil. The dumplings will cook almost instantly, so they shouldn’t fall apart. Be sure to wet your finger when you close them and press firmly all around!

  • Reply
    January 11, 2015 at 8:52 pm


  • Reply
    [email protected]
    January 11, 2015 at 1:41 pm

    O yes this is a lovely light soup perfect for cool summer evenings too. Thank you!

  • Reply
    Pamela @ Brooklyn Farm Girl
    January 10, 2015 at 6:10 pm

    It’s like you know my heart and make all the right things. I am totally a miso soup lover but then you take it that shrimp dumplings route and I just fall in loooooove! Amazing recipe!

  • Reply
    Laura (Tutti Dolci)
    January 10, 2015 at 5:17 pm

    I’ve been freezing (relatively speaking) all day – a warm bowl of this soup is just what I’m craving for dinner!

  • Reply
    Jennifer @ Seasons and Suppers
    January 10, 2015 at 4:18 pm

    What a beautiful soup. Love the flavours and the homemade dumplings are perfect!

  • Reply
    January 10, 2015 at 2:04 pm

    You are sooooooo right. Soup is the answer. And a good answer too. Salad is great too, but particularly during the winter soup is so welcomed. You don’t realize you are cutting calories. This is a PRIME example. I love Asian influenced soup.

  • Reply
    January 10, 2015 at 11:11 am

    What a delicious, elegant and healthy soup for the very cold weather!! xo Catherine

  • Reply
    January 10, 2015 at 10:36 am

    This year, I vow to work with more Asian influenced recipes. What would we do without those fabulous scoops? I bought some Miso, and was pondering what to make with it. You make it look so easy, and I do think I can make this. Thanks!

    • Reply
      January 10, 2015 at 11:06 am

      You’re welcome, I look forward to seeing what you come up with Debby — I’ve always been a little daunted by Asian food, but I’ve been using miso since college, so it seems very familiar to me now. I want to branch out and investigate other ways of using it, like in salad dressings, etc. We’ll explore together this year!

  • Reply
    January 10, 2015 at 7:47 am

    As I start the 2015 year, and ‘renew’ my eating path, miso and dumplings are GREAT! as is your lessons in how to make these! Thanks!!

    • Reply
      January 10, 2015 at 7:55 am

      Thanks Savvy — the toughest part is locating the dumpling wrappers!

  • Reply
    January 10, 2015 at 7:29 am

    This looks fantastic, Sue! I agree totally about soup. Even though some soups are deceptively full of calories, this one is light, flavorful and one I’d love to try making.

  • Reply
    January 10, 2015 at 5:57 am

    I agree – soup is the way to go. Your miso soup looks lovely and what a lovely addition with the shrimp dumplings!

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