Quick Gyoza Miso Soup - Moroo Recipe (2024)

This 15-minute easy gyoza miso soup dumplings has inspired me very much because it is crispy, chewy, and rich with different flavors. The best thing about it is it can be changed if you are a vegan/vegetarian. It contains extra health benefits, reduces risk of diseases according to NCBI and refreshes everyone.

This soup looks very attractive if served for a weeknight dinner. When I made it for the first time, my father loved it so much and now they like to enjoy the bold and warm flavor of it every week. Basically, this soup is combined with dumplings in a miso soup. You can add any type of dumpling, like potstickers, gyoza, or mandu. The filling type is also your choice.

Ingredients:

• Pieces of kombu (dried kelp) optional
• Shiitake mushrooms, stems removed and caps thinly sliced
• Frozen shelled edamame
• Canola oil or sesame oil
• Frozen vegetable, Chicken or Beef gyoza dumplings
• White miso paste (Shiro)
• Green onions, white and light green portions (thinly sliced)
• Soy sauce
• Garlic (Minced)
• Ginger (Minced)
• Carrots (Julienne)
• Vegetable broth

Kitchen equipment:

• Cooking pot
• Ladle
• Cutting board
• Cooking pan
• Chopsticks (optional)
• Knife

HOW TO MAKE GYOZA MISO SOUP

1. To make this miso dumpling soup, heat sesame or canola oil in a pan.
2. Then add minced garlic and ginger. You can also use GG paste. Then add chili oil and the white part of green onions. Cook for some time.
3. Then add water, vegetable broth cube, misu, kombu, and remaining veggies to a cooking pot and put the pan mixture into it. Cook until the veggies are soft and boiling. Then keep the flame low and keep a lid on it
4. Then add the frozen gyoza dumplings and turn the flame off after 5 to 8 minutes.
5. After that, turn the flame off and serve with garnished sesame seeds, green onions, and hot chili sauce.

Customizations

• You can remove anything from these ingredients if you like because this recipe is flexible and does not change the flavor of any one ingredient.
• You can also add butternut squash or boiled potatoes to miso soup with dumplings. Sweet potatoes can also be suitable.
• You can change the misu type to yellow or red miso.
• In case of serving, you can garnish chili crisps and green coriander. You can enjoy this organic soup with bread and boiled eggs too.

Gyoza Miso Soup

Recipe by Hamza ZafarCourse: AppetizersCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

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300

kcal

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Ingredients

• 16 frozen dumplings

• 4 Tbsp. (70 grams) white miso paste

• 1.4–1.7 liter water

• 1 TBS neutral oil

• 113 grams button mushrooms, sliced (4 oz)

• 1 Tbsp ginger, grated

• 2 cloves garlic, grated

• 2 scallions, sliced

• 1 vegetable broth cube

• Froze edamame 100 gram

Directions

• In a pan, add oil, ginger, garlic, the white part of the green onions, and the mushrooms. Add half a cup of water and fry for 5 to 7 minutes.
• Next, in a cooking pot, add water, the remaining vegetables, and the seasonings. Add the fry pan mixture to it. Keep the flame on medium and bring the mixture to a simmer for 10 minutes.
• Then add the gyoza dumplings to it and turn off the flame after 5 minutes.
• Serve it with garnished sesame seeds, scallions, and hot sauce.

Frequently asked questions:

Nutrition Facts: (per serving)