Flu-Fighting Miso Soup (with Dumplings)


Flu season is in full form and Chinese New Year is right around the corner.  What better than to drink some hearty, flu fighting/flu preventing soup with dumplings and noodles?  The cayenne pepper provides the soup with an extra kick to help your mucus membranes clear up as well as helping you increase your blood circulation.  Miso is great because it is full of living enzymes, vitamins, mineral and amino acids.  Miso is a concentrated source of plant protein that has a very soothing taste.

Celery is rich in vitamin K and also contains foliate, vitamin A, potassium, and vitamin C.  Water Chestnut contains antioxidants that are similar to dark chocolate.

Chives contain choline, which helps with sleep, muscle movement, learning, and memory.  Choline also helps to maintain the structure of cellular membranes and aids in the transmission of nerve impulses.

Shiitake mushrooms provide your essential minerals as well as B-Complex Vitamins, protein and fiber.

Ingredients (reduce all ingredients by half if using Doveware 2.5L Dutch Oven):
4 tbsp miso
1 green onion, thinly sliced,
2 packages of Udon noodles (about 6-7 oz per pkg)
1 ginger slice, cut into small slivers
1 tsp cayenne pepper (add more to taste as desired)
5 stalks of celery, chopped into ½ inch chunks
3 large shiitake mushrooms sliced thinly
1 can (8 oz) of water chestnuts
1 can (14.5 oz) of Low Sodium Chicken Broth
3 cups of water

Use frozen dumplings or wrap your own with this:
1/4 pound ground turkey
1 tsp sesame oil
1 tsp mirin
Salt and pepper to taste
30 dumpling wrappers
Optional ½ to 1 tablespoon chives, minced
¼ cabbage well chopped

About 10 min prep time (excluding dumpling preparation), about 25 min cook time.

In your Aroma Doveware, combine your miso, ginger, chicken stock and water on medium heat.
Stir occasionally for 3 minutes.
Add in your celery and shiitake mushrooms.  Cover and leave on your stove for approximately 5 minutes.
Add cayenne pepper, into the broth.
Add in dumplings, water chestnuts, and Udon, stirring until the dumplings float to the surface.
Top with green onion and serve piping hot.


Over to You
What’s your version of miso soup? Share and inspire us!

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