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Japanese Chicken & White Miso Dumpling Soup

Soft, delicate and delicious to eat, these dumplings complimented the flavour of the soup nicely.
Keyword: Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Food Guide, Healthy Recipe, Healthy Recipes
Servings: 4

Ingredients

  • 400 g chicken mince
  • 4 cups blanched, drained and chopped spinach
  • 1 tsp finely grated fresh ginger
  • 2 cloves of garlic minced
  • ¼ tsp white pepper
  • 1 tsp sambal oelek (optional)
  • 1 tsp white miso paste
  • ½ cup chopped fresh coriander plus extra to garnish
  • 40 square wonton wrappers (8cm diameter)

Broth

  • 1 tsp rice bran oil
  • 1 green chilli deseeded and sliced
  • 1 stalk lemongrass crushed to release flavour
  • 1 Tbsp finely grated fresh ginger
  • 2 cloves garlic sliced
  • 2 cups thinly sliced mushrooms
  • 2 cups reduced-salt chicken stock
  • 1 tsp fish sauce
  • 1 bunch baby bok choy washed and sliced
  • 1 Tbsp lime juice, plus wedges to garnish
  • 1 tsp sriracha
  • 1 large red chilli sliced (optional)
  • 2 spring onions thinly sliced
  • 1 cup mung bean sprouts
  • 1 Tbsp toasted sesame seeds to serve

Instructions

  • In a large bowl, combine all filling ingredients. On each wonton wrapper, place a spoonful of mix, wet the edges and fold to seal. Set aside.
  • In a large saucepan, heat oil over a medium heat. Add green chilli, lemongrass, ginger and mushrooms. Cook 1 minutes until fragrant. Add stock, 4 cups water and fish sauce and bring to the boil. Reduce heat and cook for 5 minutes to bring out flavours.
  • To the pot, add dumplings and cook for a further 10 minutes. Add bok choy, lime juice, sriracha, red chilli, if using, and spring onion. Stir and remove from heat.
  • Divide dumplings and broth among 4 bowls. Sprinkle over bean sprouts and sesame seeds, garnish with extra coriander and lime wedges and serve immediately.

Notes

From: Bridgeford, Jo (Jun 2019) Dumplings Three Ways in: Healthy Food Guide