Ingredients
Lean ground turkey, chicken, or pork Baby spinach Fresh ginger Green onions Low sodium soy sauce Red curry paste Wonton wrappers White miso paste Fresh ginger Squash Shiitake mushrooms Green onions Pomegranate arils
Kitchen Supplies/ Kitchenware
small bowl medium bowl parchment paper baking sheet large pot
soup bowl and ladle
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. If you want to turn up the heat in this dish, try adding chili flakes or sriracha hot sauce. 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. Top with a dash of chopped celery or cilantro for a touch of green for a pretty presentation!
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!
