When the weather turns cold and rainy, it’s time for this healthy miso dumpling soup with autumn squash.
You guys. I hate to chat you up about the weather, but here in the mountains of Colorado it snowed over half a foot last night! It’s safe to say that it’s cold and very October like here. Please forgive me for all the soup, pasta, breads, roasts, and other cozy foods I am going to be sharing with you this month. It’s just in my nature to switch to these kinds of recipes when the weather turns cold. I did some content planning for the next couple months over the weekend, and well, let’s just say I am pretty excited…
This soup however was not planned in any way. This past week has been a bit of a struggle for me. I don’t know what my deal is, but I just have not been in a good grove and my recipes and photos were just turning out flat. Fingers crossed this week is much, much, much better because ahh, I am just kind of in need of a good day, you know?
Positive thoughts. Positive vibes. Positivity all around…just gotta keep thinking positive.
Anyway, this recipe happened sometime last week towards the very end of the day. After three recipe fails and countless photos deleted from my camera I jumped up, made this soup, and was able to thankfully finish the day on a high note, thanks to this soup turning out so well.
Sometimes I find I do my best recipes when I am slightly stressed, a little pressed for time, and just in an all around “I gotta accomplish something good today” mode.
Anyone the same?
Seeing as I was pressed for time, I made sure this recipe could come together in under and hour (took me 40 minutes total), but because I wanted it to be more on the healthy side, I also really wanted to make my own homemade Asian dumplings. Here’s the thing, I know it seems scary to make homemade dumplings, but the truth is that it’s actually so easy. You just need to know how to fold a wonton wrapper in half and you are golden. There is nothing fancy to it and it’s a million times healthier than any of the ones you will find in the freezer isle…not to mention a million times more delicious too.
Okay, now here is the second thing. This miso soup is not traditional in any way. I mean, I am pretty sure I have never seen a miso dumpling soup before, have you?
Either way, I just wanted to be clear that I know this is not traditional, BUT I also know it’s delicious, and let’s be real, that is all that matters when is comes to recipe development.
The dumplings are a simple mix of ground turkey (chicken or pork could also be used), spinach, ginger, green onions, soy sauce, and a little red curry paste. I added the curry paste for an extra hint of flavor and I found it also helped to keep the lean turkey moist as well. Then just stuff the filling inside wonton wrappers and done!
You see simple, easy, fast…you can do it!
Now on to the soup, which if you can believe it is actually even simpler. Just add some water, white miso, and squash to a pot, simmer until the squash is soft, add the dumplings, simmer until they float and done.
Honestly not sure it gets much easier, and the soup is so flavorful that you’ll find yourself making this over and over. Yes, it’s that good.
Thinking this is the perfect Monday soup.
It’s filling, warm, and cozy, but also healthy and filling enough for a Monday dinner. Loving it.
Miso Dumpling Soup with Autumn Squash
Servings: 4 servings
Calories Per Serving: 1868 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- 1/2 pound lean ground turkey, chicken, or pork
- 1 cup baby spinach, chopped
- 1 inch fresh ginger, grated
- 2 green onions, chopped
- 1 tablespoon low sodium soy sauce
- 2 teaspoons red curry paste
- 20-22 wonton wrappers
- 6 cups water
- 1/3-1/2 cup white miso paste (I use non GMO, low-sodium)
- 1 inch fresh ginger, grated
- 1/2 kabocha or other squash, sliced or cubed
- 4 ounces shiitake mushrooms, sliced if large
- 4 green onions, sliced
- pomegranate arils, for topping
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- 1. To make the dumplings. In a medium bowl, combine the turkey, spinach, ginger, green onions, soy sauce, and curry paste, and mix until evenly combined. 2. Working with 1 wonton wrapper at a time, place about a teaspoon of filling in the center of the wrapper. Brush the edges of the wrapper with water and then fold the wrapper in half (into a triangle) and seal around the filling trying to remove any air bubbles. Now fold the bottom corners together so they overlap. Place on a parchment lined baking sheet. Repeat until all filling has been used. Cover the dumplings. 3. To make the soup. In a large soup pot, combine the water, miso, ginger, squash, and mushrooms and bring to a boil over high heat, cover, reduce the heat to medium and cook 10 minutes or until the squash is fork tender4. Uncover, increase the heat to high, add the dumplings and cook 4-5 minutes or until the dumplings float and are cooked through in the middle. Remove from the heat and stir in the green onions.5. Spoon 3-4 dumplings into a soup bowl and then ladle the broth over top. Garnish with green onions and pomegranate. Enjoy!
This soup is making Monday night into something to look forward too. YES.
ps. thanks for all the fun comments on yesterdays nine favorites things post, so glad you guys enjoyed reading about the retreat!
Made this last night and enlisted the kids to help make the dumplings. This was quite delicious! Really great flavors and was great for a fall night. Will certainly make again.
We followed directions, but had a few notes/questions:
We ended up making closer to 40 dumplings with that much filling.
Are you supposed to peel the squash?
When doing the first boil before the dumplings and then turning down heat to cover, it foamed and boiled over quite a bit even on low. Should I have removed the foam like when making a bone broth?
Thanks so much for making this recipe and sharing your feedback, I am so glad it was enjoyed!! I did not peel my squash, I just eat around the peel. Nope, the foam is okay to leave, no big deal:) Let me know if you have any other questions! xT
Wow this was so good! I subbed a sweet potato for the squash since they’re not really in season right now. The wonton + miso combo was absolutely mind-blowing. Thank you for a winner-winner!
Thanks so much! I am so glad the recipe was enjoyed, thanks for making it! xTieghan
How much squash do I need? It just says 1/2 kabocha. Should that be 1/2 cup or 1/2 of an entire squash?
Hi! Does the turkey mixture go into the dumpling raw? Is 5 min enough time for it to cook through?
Hey Carol, yes the turkey mix goes in raw. It shouldn’t take more than 5-10 minutes to cook throughout. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Ok, I am SO glad you created this recipe!!! I mean, I always love your recipes and I’m an avid follower (1st time commenter though)… but man, I’ve been looking for a dumpling/wonton miso soup recipe for YEARS!!!! So genius. I honeslty dont know why is this not a more popular thing..? Miso soup? Amazing. Dumplings? Delicious. Squash? Umm.. Yumm! Now putting them all together like you did? Just perfect! This is exactly what i needed to see today and my husband is going to absolutely love me for making this 😉 thanks again!! 😀
Thank you so much Veronica! I am so glad you are loving this recipe and I hope it turns out amazing for you!
This is an awesome presentation of healthy eating. I will be making this next week.
QUESTION. Do you need to add the miso to flavor the squash? I use fresh miso and add at the very end to retain the active probiotics. Maybe I will opt to use vege broth for flavor and the miso with the wontons.
It is the season for warm, comfort foods. I pull out all my old family favorites to ease the stresses of the season.
I like to add the miso to flavor the squash, yes. Hope you had a wonderful Thanksgiving! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂
Have discovered your web site and the amazing recipes with such inventive mix of ingredients. Right now I am loving all the fall recipes. I made this and cheated with some very good vegetarian pot stickers pre-made. and it was wonderful. Love the flavor miso adds to foods.
I am so happy you loved this! Thank you Frances!
Can the dumplings be made ahead and refrigerated before cooking them in the soup?
They look very nice