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Kimchi Miso Dumpling Soup

Name: Kimchi Miso Dumpling Soup
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 2 servings
Ingredients: 250 gm. / 8.8 oz. Kimchi; 1.5 cups Textured Vegetable Protein, TVP; 5 cloves Garlic; 1-inch piece Ginger; Salt; Pepper; 2 tablespoons Soy Sauce; 2 tablespoons Toasted Sesame Oil; 1 tablespoon Gochujang; 1/2 cup chopped Green Onions; 10 pieces Gyoza Skin; 3 tablespoons Miso Paste; 1/4 cup more chopped Green Onions; 1 tablespoon Chili Oil

Kimchi, TVP, and spices are wrapped in dumplings, boiled, and served in miso-infused broth.

Dinner

Asian

Sugar-Free

Nut-Free

Introduction

Kimchi Miso Dumpling Soup is a vibrant fusion dish that combines the bold flavors of three iconic cuisines: the spicy kick of Korean kimchi, the rich umami depth of Japanese miso, and the comforting heartiness of Chinese dumplings. This delightful medley of flavors creates a truly satisfying meal that’s both nourishing and full of character.

The dumplings are stuffed with a savory and aromatic mixture of kimchi, TVP (textured vegetable protein), garlic, ginger, and other seasonings. Delicate yet filling, these dumplings provide the perfect bite, balancing the spice and umami of the soup. They're versatile too—swap TVP for tofu, mushrooms, or even finely chopped veggies to suit your preferences or whatever ingredients you have on hand.

The miso-based broth is the soul of the soup, offering a silky, savory depth of flavor with just the right amount of heat from a drizzle of chili oil. It’s a warming, aromatic base that ties everything together beautifully, creating a comforting dish that’s ideal for any time of the year.

Whether you’re planning a cozy family dinner, meal prepping for the week, or simply craving a quick and hearty dish on a busy evening, this soup delivers. Ready in no time and adaptable to suit your pantry, it’s a go-to recipe that combines simplicity with bold, delicious flavors. Each bowl is sure to leave you feeling full, satisfied, and warmed from the inside out!

Ingredients

250 gm. / 8.8 oz. Kimchi
1.5 cups Textured Vegetable Protein, 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

Prep Kimchi: Drain and squeeze 250 gm of kimchi using a strainer. Transfer to a chopping board, chop finely, and place in a large mixing bowl.
Mix Filling: Add to the bowl: 1.5 cups minced soaked TVP (squeezed dry), 5 chopped garlic cloves, 1-inch minced ginger, salt, pepper, 2 tablespoons soy sauce, 2 tablespoons toasted sesame oil, 1 tablespoon gochujang (if using), and 1/2 cup chopped green onions. Mix well and set aside.
Prep Wrapper: Take one gyoza skin and coat the edges with water. Place 1 heaped tablespoon of the kimchi mixture in the center.
Seal Dumpling: Fold the dumpling and pinch-press to seal the edges completely to ensure it’s airtight for boiling.
Arrange Dumplings: Transfer the sealed dumpling to a lightly oiled plate to prevent sticking. Repeat with remaining wrappers and filling.
Boil Water: Set a large pot over high heat and bring 4 cups of water to a boil.
Cook Dumplings: Reduce heat to medium and add the dumplings. Simmer for 5 minutes.
Prepare Miso: In a small mixing bowl, combine 3 tablespoons miso paste with 1/2 cup of the dumpling cooking water. Mix until well combined.
Add Miso: Pour the miso mixture back into the large pot.
Final Touch: Sprinkle 1/4 cup chopped green onions and stir gently. Simmer for 2-3 minutes more.
Serve: Transfer to serving bowls, drizzle with 1 tablespoon chili oil, and garnish with additional fresh green onions. Enjoy!

Recipe Video

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Recipe Notes

Substituting TVP: If you don’t have TVP on hand, you can easily swap it with tofu or finely chopped mushrooms for a similar texture. Make sure to press the tofu well to remove excess moisture before adding it to the filling.
Using Fresh or Homemade Kimchi: Fresh, well-fermented kimchi will give the best flavor. You can adjust the level of spiciness by choosing a mild or spicy variety. If your kimchi is especially sour, reduce the amount slightly to balance the soup’s flavor.
Dumpling Wrapper Tips: Store-bought gyoza or dumpling wrappers make this recipe easier, but if you prefer homemade, ensure they’re thin enough to cook quickly in the soup. Remember to seal the edges tightly with water to prevent them from opening during cooking.
Miso Paste: For the best flavor, add the miso paste toward the end of cooking. This preserves its umami and avoids overcooking, which can diminish the depth of the flavor.
Adjusting Spice Level: The recipe uses chili oil and gochujang for spice, but you can reduce or omit these if you prefer a milder flavor. If you like it extra spicy, feel free to add a bit more chili oil or a pinch of red pepper flakes.

Frequently Asked Questions

Can I make the dumplings ahead of time?

Yes, you can make the dumplings in advance and freeze them. Place the uncooked dumplings on a baking sheet to freeze individually, then store them in an airtight container or freezer bag. This way, you can simply add them directly to the broth when you’re ready to cook the soup.

What can I use instead of miso paste?

If you can’t find miso paste, you could use a small amount of soy sauce for some umami, though it won’t provide the same depth. Another option is chickpea miso, which is soy-free and has a similar flavor profile.

Can I make this soup gluten-free?

Absolutely! Use gluten-free dumpling wrappers and check that your soy sauce, gochujang, and miso paste are gluten-free varieties. Many stores now offer gluten-free versions of these ingredients.

Is it possible to make this oil-free?

Yes! To make it oil-free, omit the toasted sesame oil and chili oil. You could replace some of the sesame oil’s nutty flavor with a bit of sesame seeds for garnish.

How do I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. For the best texture, store the dumplings and broth separately if possible and combine them when reheating.