Miso Soup with Vegetable Gyoza

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Preparation info
  • Makes

    4

    servings
    • Difficulty

      Easy

Appears in
Weeknight Vegetarian: Simple, Healthy Meals for Every Night of the Week (Williams-Sonoma)

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

Method

  1. 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.
  2. 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.