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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