Thursday, January 19, 2017

Miso Soup with Spicy Chicken Dumplings

  This soup feels so cleansing and filling at the same time. I love making miso broth because it is SO easy, and a good way to start a meal. Miso is fermented soy/barley/rice which makes it a probiotic; it helps with intestinal disorders, and has been linked to lowering risks of cancer. A bowl of this a day will surely keep the doctor away! 

4 cups water
4 tbsp red or white miso paste
1/2 cup chopped green onions
2 tbsp rice vinegar
2 tbsp soy sauce
4 baby bok choy 
1 package udon noodles, cooked according to package
1 jalapeno or Fresno chili, thinly sliced

Chicken dumplings
1 tbsp vegetable oil
1/2 lb ground chicken
1 egg
2 tbsp soy sauce
2 tsp toasted sesame oil
2 tsp minced ginger
1 tsp chili flakes
1 garlic clove, minced
1 tsp kosher salt
1 tsp coarse black pepper 

1. Bring 4 cups of water to a boil. in a small bowl whisk together miso paste with a little hot water until smooth. Then stir into soup once the water is boiling. Add the chopped onions, vinegar, and soy sauce. 5 minutes before serving add the bok choy to soup.
2. In a large bowl mix together the ground chicken, egg, soy sauce, sesame oil, ginger, chili flakes, garlic, salt, and pepper. form 1" round dumplings (wet hands in between each to keep from sticking to mixture).
3. In a large nonstick skillet, heat the oil. once the oil is hot add the dumplings lightly browning for 1 to 2 minutes on top and bottom side. return flame to low and cover pan letting dumplings cook for 5 minutes. 
4. Add soba noodles, bok choy, dumplings, and miso broth to a bowl. top with sliced jalapeno or chili for added heat.

yields: 4 servings 

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