Brothy Dumpling and Summer Vegetable Soup

Even some summer days, when they are cold and damp, require a nice bowl of soup. This one comes together in less than 20 minutes.

By Christine Burns Rudalevige

Feature Image by Derek Bissonnette | Styling by Catrine Kelty

Print Recipe

Makes

servings

Ingredients

6 cloves garlic
6 scallions
3 ounces fresh ginger
2 carrots
12 shiitake mushrooms
¼ pound snow peas
2 tablespoons toasted sesame oil
4 cups vegetable broth
4 tablespoons light soy sauce
2 tablespoons mirin
3 tablespoons white miso
12 roasted mushroom dumplings boiled until cooked through
1 cup shredded napa cabbage
Chile oil optional

Instructions

Peel garlic cloves and slice them very thin. Thinly slice scallions on the bias, reserving the green parts for serving. Peel ginger and slice into very thin strips. Peel and julienne carrots. Remove stems of shiitake mushrooms and slice the caps thinly. Pull the fibrous strings from the snow peas and slice the peas thinly on the bias.
Warm sesame oil in a large pot over medium heat. Add garlic, the white parts of the scallions, and ginger. Sweat the aromatics until they start to soften, about 3 minutes. Add broth, soy sauce, and mirin, and simmer broth for 10 minutes. Remove the pan from the heat. Dissolve miso in 1/2 cup of broth and add the mixture back into the pot along with carrots, mushrooms, snow peas, and cabbage. Cover and let the vegetables cook in the residual heat for 2–3 minutes.
Divide soup among 4 bowls to serve along with freshly boiled dumplings. Garnish with chopped scallion tops and a swirl of chile oil if using.

About the author

Christine Burns Rudalevige

Christine is a former Editor-in-Chief of edible MAINE. She has lived in many places, including Connecticut, Maine, Massachusetts, New Jersey, Pennsylvania, England and France. But her professional world has consistently been grounded in just two: in journalism and in the kitchen. Throughout her 30-year writing career, she’s covered sports, politics, business and technology. But for the past 10 years after completing culinary school, she’s focused on food. Her words and recipes about eating locally and sustainably have appeared in publications from The Portland Press Herald to Fine Cooking. Her award-winning cookbook Green Plate Special was published in 2017. When she’s not laboring over a cutting board or a keyboard, she’s learning from her two semi-adult children, a community of food-minded friends, hundreds of productive Maine farmers, thousands of innovative chefs near and far, and her 30,000 honeybees.