Spring has finally arrived in Britain! Ok…it’s still been overcast a few days out of the week here, but still! There has been SOME sun! Yay!
On Thursday, I took my son for a walk into town, and it was wonderful to get out and about while the sun was shining for a change! We walked around, shopped, and visited some people. As we were heading back towards home, I had a great dinner idea and stopped off for some supplies.
A few weeks ago, my husband had come back from a grocery run with a few odd bits for a tapas type meal. I say tapas, but really I mean smorgasbord. We had a little of this and a little of that–chicken, pasta salad, olives, hummus, and…miso soup. Ok, a little bit odd, perhaps, given the rest of the buffet, but still–it was really tasty! And I thought–hey! I can try something like this! And so, on this one lovely spring day, I decided to give it a go…
Springtime Miso Soup with Pork and Chive Dumplings
- 1/2 large onion, finely sliced
- 1 carrot, cut into matchsticks
- 2 C button mushrooms, thinly sliced
- 1-2 C choy sum, chopped (but keep the leaves whole)
- 1 garlic clove, finely chopped
- 1 Tbsp ginger, finely chopped
- 1/2 C white wine
- 1 Tbsp rice wine vinegar
- 1 Tbsp honey
- 1 Tbsp light soy sauce
- 3 Tbsp red miso paste
- 1/2 tsp wasabi
- 800ml water
- packet of frozen pork and chive dumplings
- 100g rice noodles, or vermicelli
- Heat a little oil in a pan and gently fry the onions, carrot, and ginger for a few minutes.
- Add the sliced mushrooms, choy sum, and the garlic, and carry on frying for a few more minutes.
- De-glaze the pan with the wine and vinegar. Let that cook off for a minute, then add the soy sauce, honey, wasabi, and miso paste. Once that is all incorporated, add the water and let simmer.
- Follow the instructions for cooking the dumplings. Ours said to boil from frozen for 8 minutes.
- Add the rice noodles to the soup, and cook for 3 minutes (or however long yours need). Add the cooked dumplings, and let the assembled soup simmer for a few minutes.
This was a light and delicious soup. I garnished ours with some cilantro, but to be honest, it was a little overpowering. We didn’t have any, but shiitake mushrooms would have been a great addition, and probably a bit more authentic! Also, as we didn’t have any mirin, I just used the white wine. This type of soup is great because each person can add an individual touch, like more wasabi to taste–or chilli paste, lime, or anything else you fancy. I also had bought some char sui buns, and steamed those over the dumplings as they were boiling. All together, it was a light, but very filling meal!