Coconut Miso Dumpling Soup
Coconut Miso Dumpling Soup
Ingredients
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 shallot, small, sliced
- 1 teaspoon fresh ginger, grated
- 1 bok choy, to 2 heads, chopped
- 2 cups chicken or bone broth
- 1/2 cup coconut milk
- 1 to 2 tablespoons miso paste
- 1 teaspoon gochujang, optional, for heat
- 1/2 block tofu, cubed
- 6 to 8 chicken dumplings, frozen
For Topping (Optional)
- as needed green onions, chopped
- as needed chili oil
- as needed sesame seeds
Instructions
- 1
Heat the sesame oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min
- 2
Add the minced garlic, sliced shallot, and grated fresh ginger to the pot. Sauté until fragrant, about 30 seconds.
⏱️ 1 min
- 3
Add the chopped bok choy to the pot and cook for another minute, stirring occasionally.
⏱️ 1 min
- 4
Pour in the chicken or bone broth and coconut milk. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 5
Add the frozen chicken dumplings to the simmering broth. Cook according to package instructions, typically 4 to 5 minutes, until heated through and cooked.
⏱️ 5 min
- 6
Stir in the miso paste and gochujang (if using) until completely dissolved into the soup.
⏱️ 1 min
- 7
Add the cubed tofu to the soup and let it warm through for 1 to 2 minutes.
⏱️ 2 min
- 8
Ladle the hot soup into bowls. Top with optional chopped green onions, a drizzle of chili oil, or a sprinkle of sesame seeds before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Miso Dumpling Soup
- 1 teaspoon sesame oil
- 2 garlic, cloves, minced
- 1 shallot, small, sliced
- 1 teaspoon fresh ginger, grated
- 1 bok choy, to 2 heads, chopped
- 2 cups chicken or bone broth
- 1/2 cup coconut milk
- 1 to 2 tablespoons miso paste
- 1 teaspoon gochujang, optional, for heat
- 1/2 block tofu, cubed
- 6 to 8 chicken dumplings, frozen
For Topping (Optional)
- as needed green onions, chopped
- as needed chili oil
- as needed sesame seeds
Instructions
- 1
Heat the sesame oil in a large pot or Dutch oven over medium heat.
⏱️ 1 min - 2
Add the minced garlic, sliced shallot, and grated fresh ginger to the pot. Sauté until fragrant, about 30 seconds.
⏱️ 1 min - 3
Add the chopped bok choy to the pot and cook for another minute, stirring occasionally.
⏱️ 1 min - 4
Pour in the chicken or bone broth and coconut milk. Bring the mixture to a gentle simmer.
⏱️ 5 min - 5
Add the frozen chicken dumplings to the simmering broth. Cook according to package instructions, typically 4 to 5 minutes, until heated through and cooked.
⏱️ 5 min - 6
Stir in the miso paste and gochujang (if using) until completely dissolved into the soup.
⏱️ 1 min - 7
Add the cubed tofu to the soup and let it warm through for 1 to 2 minutes.
⏱️ 2 min - 8
Ladle the hot soup into bowls. Top with optional chopped green onions, a drizzle of chili oil, or a sprinkle of sesame seeds before serving.
⏱️ 1 min