Miso Broth with Shrimp Dumplings

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

Ingredients

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

Instructions

  • 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.

notes:

miso broth with homemade shrimp dumplings

 

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17 Comments

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  • Reply
    Nancy
    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
      Sue
      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
      Sue
      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
    TAMARA
    January 11, 2015 at 8:52 pm

    I WISH I HAD A BOWL RIGHT NOW. THIS LOOKS SO YUMMY CAN’T WAIT TO TRY IT.
    THANK-YOU FOR SHARING.

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