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! 🙂
Kimchi Miso Dumpling Soup
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
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!
Nutrition
If you liked this Kimchi Miso Dumpling Soup recipe, check out this delicious Rice Paper Tofu Dumplings recipe 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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