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Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings

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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