Miso Soup with Vegetable Gyoza

Name: Miso Soup with Vegetable Gyoza
Yield: Makes 4 servings
Cuisine: Asian
Ingredients: White (shiro) miso, ⅓ cup (3 oz/90 g); Soy sauce, 1-2 tablespoons; Dried kelp (konbu) pieces, 2 (6-inch/15-cm) pieces; Frozen shelled edamame, ¾ cup (3¾ oz/115 g); Shiitake mushrooms, 1 cup (3 oz/90 g), stems removed and caps thinly sliced; Frozen vegetarian gyoza dumplings, 1 lb (500 g); Canola oil, 2 teaspoons; Green onions, ¼ cup (¾ oz/20 g) thinly sliced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This dish combines the soothing warmth of miso soup with crispy-chewy vegetable dumplings to make a satisfying meal in minutes. Set out large Asian-style soup spoons and chopsticks to pick up the dumplings.

Ingredients

Dried kelp (konbu) pieces, 2 (6-inch/15-cm) pieces

Asia
Dinner
Vegan
Spring
Soup

Method

In a saucepan, place the kelp, mushrooms, and edamame. Add 8 cups (64 fl oz/2 l) cold water and bring to a simmer over medium-high heat. As soon as the water begins to bubble vigorously, remove and discard the kelp.
In a large nonstick sauté pan, warm the oil over medium-high heat. Add the dumplings and cook until browned and crisp on the bottom, 10 minutes.