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0 from 3 votes

Miso Broth with Shrimp Dumplings

Balanced, flavorful, and enjoyable—this recipe has it all.

Course: Soup
Cuisine: Asian , American

Ingredients

miso broth
  • 6 cups chicken broth water, or a combination of both
  • 2 Tbsp Miso paste
  • about 12 button mushroom trimmed and sliced
  • Parsley for Garnish
shrimp dumplings
  • 1/2 pound Shrimp shelled and deveined
  • 1 inch piece of ginger peeled and rough chopped
  • 1 large garlic clove rough chopped
  • a few sprigs of parsley or cilantro for color optional
  • 3 1/2 inch round gyoza potsticker wrappers

Instructions

    Cup of Yum
  1. To make the dumplings, rinse and dry the shrimp and put it in the bowl of a food processor along with the garlic and ginger. Add a few sprigs of parsley or cilantro if you like for color. Pulse the machine about 20 times, or until everything is combined but still has some texture.
  2. Scoop a small ball of the shrimp onto the center of each dumpling wrapper. Dip your finger in water and run it around the edge of the wrapper, and then fold it in half, over the paste. Press the edges together securely.
  3. If you would like to freeze some of the dumplings, lay them out flat on a tray and put it in the freezer until the dumplings are frozen solid. Then you can put them in a zip lock freezer bag.
  4. To make the broth, heat the water or stock in a saucepan until simmering. Add the mushrooms and dumplings and cook just gently for a couple of minutes.
  5. Take off the heat and add the parsley and stir in the miso.