This is the soup I make when I have less than ten minutes to get dinner on the table, and need something healthy. It’s also the soup I make when I’ve indulged throughout the rest of the week, and want something lighter but satisfying. And I can get it on the table in less than ten minutes.
My secret weapon? Miso paste. It makes everything taste pretty delicious — you can use it to make soup, flavour salad dressings, stir fries, or noodle dishes. What’s not to love? If I had even less time, I could get a simple bowl of miso on the table in the time it takes to boil water and stir.
Miso paste comes in a few different varieties; I usually pick up organic red miso paste because I like the colour and flavour, but will also pick up white miso paste. I’m lucky enough to be in a city where I can find it in my local grocery store, but Asian grocery stores will always stock it.
Miso Soup with Veggie Dumplings
Inspired by Heidi’s Miso Soup Recipe at 101 Cookbooks
- 4 tbsp. miso paste (red or white)
- 4 cups water
- 1 handful mushrooms, sliced (button, shitake, and enoki work well here)
- 12 veggie dumplings (straight from frozen)
- 1 zucchini, halved and sliced
- 1 handful kale, torn into small pieces
- 1 splash tamari
- 2 tsp. chili garlic sauce
- 1 green onion, sliced
In a large pot, bring water to a boil, then whisk in miso paste. Add mushrooms, dumplings, zucchini, and kale. Let heat through (takes about 5 minutes). Add tamari, chili garlic sauce, and serve topped with green onion.
This recipe is also great with brown rice vermicelli noodles instead of the dumplings, or you can go starch-free if it tickles your fancy, and load up on the veggies.