Cabbage Miso Soup with Dumplings
Submitted by pebbles
Cabbage miso soup with chewy sweet rice flour dumplings in a savory broth. A warming, gluten-free Japanese-inspired bowl ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minMiso soup gets a serious upgrade here. Sautéed cabbage simmers in stock until tender, then chewy little dumplings made from sweet rice flour drop in and bob to the surface when they’re ready.
The miso goes in last, pureed with a bit of broth so it dissolves smoothly without clumping. That’s the key to a clean, silky miso soup every time. The result is a bowl with real body: savory broth, soft cabbage, and those springy, slightly sticky dumplings.
This comes together in 30 minutes and the sweet rice flour makes it naturally gluten-free. Garnish with fresh parsley and you’ve got a meal that’s equal parts comforting and nourishing.
Kitchen Tips
- Never boil miso directly; it kills the beneficial enzymes and dulls the flavor. Always add it off the boil.
- Knead the rice flour dough for a full 5 minutes to develop that signature chewy texture
- The dumplings are done when they float; no guesswork needed
Ingredients
Directions
Place flour in a bowl, add boiling water and blend.
Knead for 5 minutes.
Then mold dumplings into any form you wish (about ½ inch thick).
Set aside.
Sauté the cabbage.
Add enough stock to cover it and bring to a boil.
Cover pot and simmer til cabbage is tender.
Add remainder of stock, bring soup to boil and drop dumplings into the soup.
When dumplings rise to the surface they are cooked.
Reduce flame.
Place miso in bowl, add ¼ cup broth and puree.
Add purée to soup and allow to simmer for a few minutes.
Garnish with parsley.
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