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Claypot Miso Soup

This perfect 20-minute comforting claypot dish has mushrooms, tofu and dumplings cooked in an umami miso broth.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Soup
Cuisine: Fusion, Japanese
Keyword: dumplings, miso soup
Servings: 1

Ingredients

  • 2 cloves garlic smashed
  • 3-4 slices ginger
  • 2 stalks scallions green and white divided
  • 1 cup water
  • 1 cup mixed mushrooms
  • 1 tbsp light soy sauce
  • 1 tbsp mirin
  • 1 tbsp mushroom seasoning
  • 6 small frozen dumplings
  • 150 g frozen tofu
  • 1 tbsp miso paste mixed with 1/4 cup water
  • 1 tbsp sesame oil

Garnish

  • spring onions
  • chili oil crisp

Instructions

  • Slice mushrooms into size-able pieces. Smash garlic cloves and cut ginger slices. Cut spring onions into white and green parts – about 2 inch in length.
  • Heat up some sesame oil in a claypot. Saute ginger, garlic and spring onions for 2-3 minutes.
  • Add chopped mushrooms, tofu, sauces, water and give it a good mix. Close the lid and let the mixture come to a boil.
  • Add frozen dumplings and cook for 1-2 minutes.
  • Switch off the stove and pour in the miso paste diluted with water.
  • Garnish with chili oil crisp and scallions. Serve with rice or noodles and enjoy!