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Spicy Miso Soup with Dumplings Recipe

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4.3 from 88 reviews

This Spicy Miso Soup with Dumplings is a flavorful and comforting dish perfect for weeknight dinners. It features tender baby bok choy and carrots cooked in a spicy miso- and gochujang-infused broth, complemented by savory dumplings. Garnished with jalapeño, green onions, toasted sesame oil, and sesame seeds, this soup is a delicious fusion of Japanese and Korean flavors with an easy stovetop cooking method.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Oils & Sauces

  • 2 tablespoons avocado oil (or other neutral cooking oil)
  • Soy sauce or tamari (to taste)
  • Drizzle toasted sesame oil

Vegetables

  • 4 heads baby bok choy
  • 2 cloves garlic (finely minced)
  • 2 carrots (peeled and sliced ¼-inch wide)
  • 2 stalk green onions
  • 1 jalapeño (thinly sliced into rings)

Soup Components

  • 2 tablespoons gochujang (plus more to taste)
  • 2 dozen frozen dumplings (homemade or store-bought)
  • 4 tablespoons miso
  • 6 cups clean water

Garnish

  • Toasted sesame seeds

Instructions

  1. Sear the Baby Bok Choy: Heat 1 tablespoon of avocado oil in a large pot over medium-high heat. Add the baby bok choy heads with the cut sides down and sear until the edges are charred, about 2 minutes. Remove from the pot and set aside on a cutting board to cool.
  2. Sauté Garlic and Carrots: Reduce the heat to medium-low. Add the remaining 1 tablespoon of avocado oil to the pot. Add the minced garlic and cook for about 20 seconds until just beginning to turn translucent and fragrant, being careful not to burn it. Add the sliced carrots and stir-fry until they just begin to soften, about 2 minutes.
  3. Toast Gochujang: Push the carrots to one side of the pot. Add 2 tablespoons of gochujang to the empty side and stir for about 20 seconds to gently toast it, enhancing the flavor.
  4. Add Water and Dumplings: Pour 6 cups of clean water into the pot. Increase the heat and bring the mixture to a boil. Gently add the frozen dumplings into the boiling broth and cook according to the package instructions until they are cooked through.
  5. Dissolve Miso: While the dumplings cook, ladle about ½ a cup of the hot broth into a small bowl. Stir in the 4 tablespoons of miso paste until it dissolves partially; it will not fully dissolve, but that’s normal.
  6. Combine Miso and Adjust Seasoning: Once the dumplings are cooked, stir the miso mixture back into the pot. Taste the soup and add soy sauce one teaspoon at a time until the soup reaches your preferred saltiness.
  7. Serve and Garnish: Ladle the soup into bowls, evenly distributing the dumplings. Slice the cooled baby bok choy quarters into bite-sized pieces and add them to the bowls. Garnish with sliced green onions, jalapeño rings, a drizzle of toasted sesame oil, and a sprinkle of toasted sesame seeds.

Notes

  • For extra heat, increase the amount of gochujang or add more jalapeño slices.
  • If using store-bought dumplings, follow the specific cooking times recommended on the package for best results.
  • To make the soup vegetarian or vegan, ensure the dumplings and miso paste are free from animal products.
  • Adjust the soy sauce quantity cautiously to avoid oversalting since miso already contributes saltiness.
  • Use neutral oil like avocado or canola to keep flavors balanced during searing and sautéing.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Asian Fusion (Japanese-Korean)
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/spicy-miso-soup-with-dumplings-recipe/