Lunch Box: Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings

I decided to take on my own lunchbox-friendly version of wonton soup after reaching an important crossroads in my life: it was time to finally admit to myself that while wonton soup may be a healthy choice in comparison to say, General Tso's chicken, the salty porky version that arrives on my doorstep is probably not a health food.

I wanted to create a satisfying soup that felt clean and fresh, and the result was something like a Make-Ahead Lunchtime Umami Explosion (but in a good way).

This soup has lots of flavor, and takes a lot less time to make than you may be imagining. Miso soup (just miso paste and boiling water here) basically makes itself while you're preparing the mushroom-scallion dumplings. The mushrooms are cooked with a bit of vinegar and soy sauce so they burst with dark, earthy flavors in the soup. That may sound like a lot of soy-on-soy action, but the lemongrass keeps it from being overwhelming.

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