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- type - Main Dish, Soups
- tag - asian, dumplings, soup
Kimchi Miso Dumpling Soup
Hi friends! Today, I’m excited to share with you a fantastic fusion food recipe that marries the spicy richness of Korean kimchi, the savory depth of Japanese miso, and the satisfying heartiness of Chinese dumplings – the Vegan Kimchi Miso Dumpling Soup.
The dumplings are soft, smooth, and substantial, filled with a mixture of kimchi, TVP, and bulb veggies. They are comforting and make you feel full.
The soup itself is savory and spicy because of the miso and chili oil. It’s a very filling meal with lots of different tastes that all work together well.
Despite the fusion and exotic tone of this dish, it’s pretty simple and straightforward to prepare: create the kimchi filling, spoon it onto the dumpling wrappers, seal them, boil, and then stir in miso-infused water.
It’s also a versatile dish. You can toss in your go-to vegetables for the filling, just remember to chop them finely. Out of TVP? Tofu will work just as well.
All in all, it’s a warm, hearty soup that’s full of different tastes and textures. It’s a simple but satisfying meal that will leave you feeling full and content.
Let’s go! 🙂
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Kimchi Miso Dumpling Soup
Hearty and filling Kimchi Miso Dumpling Soup vegan recipe
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Course -Dinner, Lunch
Cuisine -Asian, Chinese, Japanese, Korean
Keyword -dumplings, soup
Prep Time -10 minutes
Cook Time -8 minutes
Total Time -18 minutes
Servings -2
Calories -518kcal
Author -Veganbell
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Recipe Video
Ingredients
- 250 gm. Kimchi (250 gm. = 8.8 oz.)
- 1.5 cups minced TVP (or Soy Curls, or Soy Chunks) (soaked in water, squeezed, then minced)
- 5 cloves garlic (chopped)
- 1-inch piece ginger (minced)
- Salt (adjust to taste)
- Pepper (adjust to taste)
- 2 tablespoons soy sauce
- 2 tablespoons toasted sesame oil
- 1 tablespoon gochujang (optional, but recommended)
- 1/2 cup chopped green onions
- 10 pieces gyoza skin (dumpling wrappers)
- 3 tablespoons miso paste
- 1/4 cup more chopped green onions
- 1 tablespoon chili oil
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Instructions
Drain and squeeze the kimchi using a strainer. Transfer to a chopping board and chop the kimchi. Transfer it to a large mixing bowl.
To the bowl, add minced TVP (or soy curls / soy chunks) + garlic + ginger + salt + pepper + soy sauce + toasted sesame oil + gochujang (if using) + green onions. Mix well and set aside.
Time to prepare the dumpling. Coat a piece of gyoza skin (dumpling wrapper) and coat the edges with water. Add 1 heaped tablespoon of the kimchi mixture.
Fold the dumpling and pinch-press to seal the edges. Make sure it's sealed (we'll be boiling it later so it should be air-tight).
Transfer the dumpling to a plate (you may have to spray the plate with a bit of oil so the dumpling does not stick). Repeat this for the remaining gyoza wrappers and kimchi mixture.
Set a large pot over high heat. Add 4 cups of water and bring to a boil.
Once it starts to boil, turn down the heat to medium and add the dumpling. Simmer for 5 minutes.
In the meantime, add miso paste + 1/2 cup of dumpling water (from the large pot) in a small mixing bowl. Mix well to combine. Transfer this miso water back to the large bowl.
Next, sprinkle the green onions and give everything a gentle stir. Continue to simmer for 2-3 minutes.
That's it! Kimchi miso dumpling soup is ready. Transfer to serving bowl(s), drizzle chili oili, and garnish freshly chopped green onion. Enjoy!
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Nutrition
Calories: 518 kcal | Carbohydrates: 38 g | Protein: 41 g | Fat: 23 g | Saturated Fat: 3 g | Polyunsaturated Fat: 7 g | Monounsaturated Fat: 11 g | Cholesterol: 1 mg | Sodium: 1893 mg | Potassium: 410 mg | Fiber: 15 g | Sugar: 13 g | Vitamin A: 398 IU | Vitamin C: 8 mg | Calcium: 314 mg | Iron: 12 mg
If you liked this Kimchi Miso Dumpling Soup recipe, check out this delicious Rice Paper Tofu Dumplingsrecipe I posted earlier.
If you like to support me and my work, check out my Indian Vegan, Air Fryer Vegan, and all my upcoming cookbooks where I teach you how to make hundreds of delicious plant-based recipes.
Thank you for stopping by!
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