Hearty Miso Dumpling Soup with Stir-Fried Vegetables

Ingredients

Soup Base:
- 4 cups chicken broth
- 3 tablespoons miso paste
- 1-inch piece ginger, grated
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 2 star anise
- 2 dried shiitake mushrooms
- 2 dried Sichuan peppers

Vegetables:
- 1 cup carrots, thinly sliced
- 1 cup snap peas, halved
- 1 red pepper, julienned
- 1 zucchini, halved and sliced
- 1 cup mushrooms, sliced
- 1 cup edamame, shelled
- 1 cup kale, chopped
- 1 cup baby spinach
- 3 green onions, sliced

Main Components:
- 1 pound frozen dumplings
- 2 cups white rice, cooked
- 4 egg rolls (store-bought or homemade, for serving)

Garnishes:
- 1 tablespoon spicy chili oil
- 1 tablespoon chili crisp
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar

Instructions

1. Prepare the Broth:
- In a large pot over medium heat, add the chicken broth, miso paste, ginger, garlic, soy sauce, mirin, star anise, dried shiitake mushrooms, and dried Sichuan peppers.
- Bring to a gentle simmer. Allow to cook for about PT20M (20 minutes) to infuse the flavors.
- Strain out the shiitake mushrooms, star anise, and Sichuan peppers. Return the liquid to the pot and keep it warm over low heat.

2. Cook the Dumplings:
- In a separate pot, bring water to a boil. Add the frozen dumplings and cook according to the package instructions, typically PT8M (8 minutes).
- Drain and set aside, keeping them warm.

3. Stir-Fry the Vegetables:
- In a large skillet over medium-high heat, add a splash of oil. Add the carrots, snap peas, red pepper, zucchini, mushrooms, and edamame. Stir-fry for PT5M (5 minutes) until just tender.
- Stir in the kale and cook for an additional PT2M (2 minutes) until wilted. Mix in the baby spinach and remove from heat.

4. Assemble the Soup:
- Add the cooked dumplings and stir-fried vegetables to the broth. Simmer over low heat for PT3M (3 minutes) to allow flavors to meld.
- Stir in the sliced green onions and turn off the heat.

5. Garnish and Serve:
- Ladle the soup into bowls over a bed of hot, cooked white rice.
- Add a drizzle of spicy chili oil and chili crisp for heat and flavor.
- Sprinkle sesame seeds on top for a nutty crunch.
- Drizzle a touch of rice vinegar for acidity and balance.
- Serve with crispy egg rolls on the side for a complete meal.

Total Time

PT45M
45 minutes

Type of Dish

Dinner

Keywords

Miso Dumpling Soup, Stir-Fried Vegetables, Hearty Dinner Recipe, Stove-Top Meal, Asian-Inspired Soup, Flavorful Broth, Easy Comfort Food, Veggie Packed Soup, Cozy Soup Recipe, Dumpling Soup

Recipe Yield

Feeds 4 adults

Calories

Total Calories: 2100

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