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: 281 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 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!