If I’m looking for a somewhat lazy dinner but still want to meet my nutrient intake for the day, this meal is perfect. It includes miso soup, steamed rice, gyoza, daikon radish & carrot salad, and cucumber rolls. The miso soup is especially easy if you have dashi stock already prepared.
Notes:
Tips for Miso Soup
Add Miso at the End: To keep the probiotics in the miso alive, add it just before serving.
Add-ins: Try tofu, shiitake mushrooms, or kabocha squash for more flavor and texture.
Dashi Prep: Make a large batch of dashi weekly for easy, ready-to-go base stock.
Gyoza Tips
Gyoza Skins: Look for round gyoza skins in the frozen section at your local Asian grocery store.
Cabbage Moisture: Draw out excess moisture from the cabbage so the gyoza filling doesn’t become watery.
Storage: I often make a big batch and freeze the gyoza. They’re easy to cook straight from the freezer whenever I want a quick meal.
Miso Soup Recipe
Yields: 4 servings
Dashi Stock
Ingredients
5 cups water
1 piece kombu (about 3x3 inches)
4 cups bonito flakes
Directions
Prepare Kombu and Water: In a medium pot, add water and kombu.
Heat the Kombu: Warm the pot over low heat until small bubbles form around the kombu (about 7-10 minutes). The kombu will become slightly slimy.
Remove Kombu: Remove the kombu before the water boils.
Add Bonito Flakes: Bring the water to a boil, then turn off the heat. Add the bonito flakes and let them steep for 2 minutes without stirring.
Strain the Dashi: Pour the dashi stock through a sieve, avoiding pressing the bonito flakes (to keep the stock clear).
Storage: Use immediately or let the stock cool, then store in the fridge for up to 4-5 days.
Miso Soup
Ingredients
3 ½ cups dashi (see dashi recipe above)
3 tbsp miso paste (white, red, or a combination)
1 tbsp dried wakame seaweed
2 oz shiitake mushrooms, thinly sliced
1 green onion, sliced
Silken tofu, cut into ½-inch slices
Directions
Prepare the Soup Base: In a medium pot, add the dashi and bring it to a boil over medium-high heat.
Add Mushrooms: Reduce the heat to medium-low and add the shiitake mushrooms. Simmer for 2-3 minutes or until the mushrooms reach your desired tenderness.
Add Miso: Using a small strainer, dissolve the miso paste directly into the soup, stirring until it is fully incorporated. Do not let the soup boil, as this can affect the aroma and probiotics in the miso.
Adjust Seasonings: Taste the soup and adjust seasoning if needed.
Add Garnishes: Add sliced green onion and wakame. If using tofu, you can either:
Arrange the tofu in the bowl as a decorative flower.
Add the tofu slices directly to the soup before serving.
Serve and Enjoy!
Gyoza Recipe
Ingredients
Filling:
3 cups green cabbage, finely chopped
1 tsp salt
5 garlic cloves, finely chopped
2 green onions, finely chopped
1 tbsp ginger, grated
1 lb ground pork
2 tsp soy sauce
4 tbsp sesame oil (divided use)
2 tsp sugar
1 tsp black pepper
2 tbsp potato starch
Gyoza Assembly:
Gyoza skins (round, found in the frozen section of Asian grocery stores)
1 tbsp potato starch mixed with 3 tbsp warm water (for sealing edges)
Cooking Liquid (Gyoza Hane):
1½ tsp flour mixed with ⅓ cup water
Directions
Prepare the Filling:
In a large bowl, add the chopped cabbage and sprinkle with salt. Mix and let sit for 15 minutes to draw out excess moisture.
Transfer the cabbage to a clean kitchen towel and squeeze out as much water as possible.
In a large bowl, combine the cabbage, garlic, green onions, ginger, ground pork, soy sauce, 2 tbsp sesame oil, sugar, black pepper, and potato starch. Mix thoroughly with your hands until well combined.
Assemble the Gyoza:
Prepare the potato starch water by mixing 1 tbsp potato starch with 3 tbsp warm water in a small bowl.
Place a gyoza skin in the palm of your hand. Add 1 to 1½ tbsp of filling in the center.
Dip your finger in the potato starch water and run it along the edge of the gyoza skin. Fold the skin over the filling and pinch the edges together to seal, creating pleats if desired.
Repeat with remaining filling and gyoza skins. Place on a tray or freeze in a plastic bag if not cooking immediately.
Cook the Gyoza:
Heat a nonstick pan over medium-high heat and add enough sesame oil to cover the bottom.
Arrange gyoza in the pan in a single layer and cook for about 10 seconds to get a slight sear.
Pour the flour-water mixture (gyoza hane) over the gyoza, then cover the pan with a lid.
Cook for about 4 minutes or until most of the water has evaporated.
Uncover the pan and cook for 1 more minute to crisp up the bottoms.
Serve and Enjoy!