Don't be scared off by the thought of dumplings as laborious day-long project; this entire dish is ready, soup to nuts, in 30 minutes or less.The brightness of the lemongrass keeps the earthy, soy flavors from being too overpowering.
These simple dumplings are also great for a quick snack or appetizer; unlike meat or mixed vegetable dumplings, there are only 2 main component for minimal chopping. Steam or fry them, or a combination of both.
You can add cubes of tofu to the soup to make it more like a traditional miso soup. I used sweet yellow miso, but if you're using red miso or something a little stronger, try adding less than the 5 tablespoons at first, and then adding more to taste.
About the Author: Suzanne Lehrer is a writer and recipe developer in New York and a recipe editor for Cooking Channel. When not curating her budding hot sauce collection, she puts her French Culinary Institute education to good use in kitchens all around town. Find her on twitter @the_suzchef
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Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings
About This Recipe
|Active time:||30 minutes|
|Total time:||30 minutes|
|This recipe appears in:||Lunch Box: Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings|
- 4 cups water
- 1 stalk lemongrass, whacked a few times with the back of a knife to bruise
- 5 tablespoons yellow miso paste
- 1 1/2 cups packed fresh spinach leaves (about 1 ounce)
- 1 teaspoon vegetable oil
- 8 ounces cremini mushrooms, finely chopped
- 2 scallions, white and light green parts, halved lengthwise and thinly sliced
- Kosher salt and freshly ground black pepper
- 2 teaspoons brown rice or rice wine vinegar
- 1 tablespoon soy sauce
- About 10 wonton wrappers
Bring water and lemongrass to a boil in pot. Place miso in small bowl. Pour about 1/2 cup boiling water into miso and whisk until smooth; pour into pot and whisk together. Let simmer over medium-high heat to reduce slightly and for flavors to combine, 5 to 7 minutes. Stir in spinach and simmer until just wilted, 1 minute. Remove lemongrass stalk and discard. Remove from heat and let cool.
Meanwhile, heat oil in large nonstick skillet over medium-high heat until shimmering. Add mushrooms and scallions and season with salt and pepper. Saute until softened and beginning to crisp, 3 to 4 minutes, then add vinegar, turn heat to low and cook 1 minute. Add soy sauce and simmer until liquid is nearly dry, another 2 to 3 minutes. Transfer mushroom mixture to paper-towel-lined strainer and press out any excess moisture.
Working one at a time, lay wonton wrapper in diamond shape facing you. Place 1 heaping teaspoon filling into center. Moisten bottom edges of wrapper with water using your finger, then fold over and seal tightly. If desired, wet one edge of triangle and seal together two edges so wonton looks like a bishop's hat.
To eat immediately, bring soup back to simmer and cook dumplings in soup for 2 to 3 minutes. To make ahead, keep dumplings separate in an airtight container. Pour soup into airtight container. Reheat soup with dumplings in microwave for 2 minutes 30 seconds, until dumplings heated and papers cooked through.