How to Cook Miso Soup with Mushroom Dumplings
Serves: 2
Preparation time: 10 mins
Cooking time: 20 mins
Ingredients needed to make Miso Soup with Mushroom Dumplings:
- 10 wonton wrappers
- 1 ½ cups ( 1 oz) fresh spinach leaves
- 2 scallions (white and green parts), halved longitudinally and thinly sliced
- 8 oz cremini mushrooms, finely chopped
- 1 lemongrass stalk, bruised with the back of knife
- 2 tsp rice wine vinegar
- 5 tbsp yellow miso paste
- 4 cups water
- 1 tbsp soy sauce
- 1 tsp vegetable oil
- Sea salt and freshly ground black pepper to taste
Cooking instructions for Miso Soup with Mushroom Dumplings:
- Fill a pot with water and drop in the lemongrass stalk.
- Bring it to a boil over high heat.
- Pour ½ of this boiling water into a bowl and whisk in the miso paste until well combined.
- Return the mixture into the pot and give it a nice stir to mix well.
- Reduce it to a simmer and continue to cook likewise for about 5-7 minutes, until it thickens slightly.
- Dump the spinach leaves into it, stir well and continue to simmer briefly for a minute or until they turn limp.
- Throw away the lemongrass and turn off the heat; set aside to cool.
- Drizzle oil in a large skillet and heat it over moderately high flame until it shimmers.
- Throw in the scallions as well as mushrooms, along with a dash of seasonings and stir fry for about 3-4 minutes, until they soften.
- Reduce the heat to low and continue to stir fry for another minute.
- Pour in a splash of soy sauce and bring it to a simmer.
- Continue to simmer for a couple of minutes or until the cooking liquid dries up nearly and tip the mixture into a fine mesh sieve, lined with paper towels.
- Press them firmly with the back of a spoon to get rid of any excess moisture and set aside.
- Spread the wonton wrappers on top of a working surface, one at a time, with one of its corner facing you.
- Place a 1 tsp of the mushroom filling at the middle of the wrapper and brush its edges with small amount of water to moisten them up.
- Fold one corner of the wrapper over other to make a triangle and pinch the open ends together to seal.
- Bring two corners of the triangle together and press them together to seal; it should resemble a bishop’s hat.
- Reheat the miso soup and drop the dumplings into it.
- Bring it to a simmer and cook for about 3 minutes or until heated through.
- Ladle the soup into serving bowls and serve warm.
Image credit: Wikimedia Commons
