Gyoza Dumpling Miso Soup
Dumplings dropped into miso broth. Master the dashi once and this becomes a five minute soup.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Serves
- 4
- Level
- Easy
Photo: Caio Pezzo / Pexels
This gentle broth takes minutes once you have dashi on hand. A little fat in the pork keeps fillings and stir-fries juicy, so avoid the leanest cuts. Serve it with green tea or a crisp, cold drink.
Method
Soak the kombu in the water for 30 minutes, then heat slowly and remove it just before the water boils.
Add the bonito flakes, simmer 1 minute, turn off the heat and let them sink, then strain through a fine sieve.
Drop the gyoza into the simmering dashi and cook for 5 minutes until they float and the filling is cooked.
Turn off the heat. Put the miso in a ladle, lower it into the soup and whisk with chopsticks until dissolved.
Ladle into bowls and top with scallions.
Chef's note
Never boil soup after adding miso; it dulls the aroma.
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