Claypot Miso Soup

This perfect 20-minute comforting claypot dish has mushrooms, tofu and dumplings cooked in an umami miso broth.

Claypot dishes are a huge crowd favourite in Singapore and you can find them in almost every hawker centre (food centres). The best part about them is that you can cook all ingredients in a claypot, which helps retain heat and moisture, infusing the ingredients with the sauce.

In this recipe, I’ll be using oyster mushrooms, shiitake mushrooms, tofu and frozen dumplings but you can actually use ANY type of mushrooms or protein. This broth itself is infused with aromatics like garlic, ginger, scallions, soy sauce and vinegar. I love pairing any claypot dish with rice for the perfect, balanced and comforting meal.

Ingredients You Need

• mushrooms– you can use any type of mushrooms. Here, I used shiitake and oyster mushrooms.
• protein – tofu puffs, extra firm tofu, silken tofu all work well! Tempeh or soy-free tofu would also work really well.
• aromatics – ginger, garlic, spring onions
• vegetables – you can add on green leafy vegetables (you can use frozen veg here too!)
• seasoning – light soy sauce, rice wine vinegar, sesame oil,

Gluten free substitutions: Use gluten free soy sauce / tamari / coconut aminos instead of regular soy sauce. Check if vegan oyster sauce is gluten free – if not use 1 tbsp gluten free mushroom seasoning instead.