Japanese Miso Soup With Vegetable Dumplings

Japanese food has come a long way in western countries with Japanese, sushi and teppanyaki restaurants popping up in nearly every neighbourhood. With sushi readily available makes a  quick grab and go lunch. Japanese ramen noodle bars are also becoming a popular pit stop for healthy lunches. Japanese food said to be one of the healthiest in the world  along with their healthy lifestyle, no wonder we are finally catching on to their secrets of longevity.

Miso is made from fermented soybeans, is low in fat and carries a long list of health benefits including:

  •  Aiding of digestion
  • Contains high levels of antioxidants
  • Strengthens blood quality
  • Lowers cholesterol and blood pressure
  • Strengthens immunity
  • Is a complete protein
  • Reduces the risks of some cancers such as breast, colon, prostate and lung

Miso soup is the most popular way in which it is used with miso paste as the main ingredient. You can buy white or red miso paste in your asian section of the supermarket. It is also very quick to make and  versatile, adding which ever asian vegetables, noodles, meats, dumplings you like.

I’ve shared my favourite recipe with vegetable dumplings which can also be bought frozen in the supermarket or asian grocers. You can always make your own which I like to do sometimes but other times if I am in a hurry I have some stocked in the freezer for super quick dinners. We often eat Japanese food at home as the kids also love it. This healthy soup makes for a happy mum and  family at meal time.

Miso Soup with Vegetable Dumplings

  • Servings: 4
  • Print


2L water

3 tbsp white miso paste

1 1/2 tbsp light soy sauce

1-2 tsp grated fresh ginger

1-2 fresh long chillis sliced (optional)

1 cup sliced fresh shiitake mushrooms or dried

500g frozen vegetable dumplings (you can use pork if you prefer)

1 large bunch of Bok Choy (chinese greens)

2 green onions sliced diagonally

Black sesame seeds to top


  1. Place water, miso paste, soy sauce, ginger, chilli (leaving some to garnish), mushrooms in a medium saucepan and bring to the boil, then immediately turn to a simmer. Simmer  for 2-3 mins.
  2. Add dumplings and simmer for 5-6mins
  3. Add Bok choy cook for 2 mins
  4. Spoon into  bowls, top with sliced green onions, extra chilli and sesame seeds

Note: You can add some chopped Nori (seaweed) sheets and cubed tofu into the miso soup in step 3.









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