Tofu Dumpling Miso Soup

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

To make the dumplings, heat a dry heavy-bottomed soup pot over medium-high heat. Add the mushrooms and salt and stir, letting the mushroom pieces give up their liquid and shrink, browning a little, about 10 minutes. When they’re dry, remove the mushrooms from the pot and add them to a bowl with the rest of the dumpling ingredients except the wonton wrappers; mix well to combine. Set a small bowl of water in easy reach. Lay a wonton wrapper flat in front of you and dip a finger in the water; lightly wet the edge of the square so it will stick to itself when you form the dumpling. Put a heaping teaspoon of filling in the center of the wrapper, then fold one corner over so it touches the opposite corner, making a triangle shape. Pinch the edges together, gently pressing air out of the filling. You can leave the dumpling like this, or you can pinch the two opposite corners together to make a little packet. Put the finished dumpling on a sheet pan lined with parchment. Repeat until you have 24 dumplings or have used up all your filling. To make the soup, wipe the soup pot clean, then add the miso, lemon juice, and dashi, whisking until the miso is dissolved. Bring the soup to a gentle boil. Add the shiitake caps and bok choy to the boiling soup, stirring to submerge the vegetables; blanch the greens for about 30 seconds until they’re a vivid green. Use a slotted spoon to remove the vegetables and place them in a small bowl. Gently toss the vegetables with the sesame oil and soy sauce and set aside. Bring the soup back to a gentle boil and add the dumplings, stirring well so they don’t stick together. Let them cook for 5 minutes. Use a slotted spoon to put six dumplings in each soup bowl. Ladle the soup over the dumplings, then add the bok choy and sliced mushrooms to each bowl. Garnish with the scallion and serve.