Mains Sides and Snacks

Vegan Dumpling Miso Soup

This vegan dumpling miso soup can be served as a main as it has good amount of vegetables and dumplings in it. It helps you to warm up on a cold wintry day and goes really well with some bead or rice (we usually eat this soup with Japanese rice ball). 

Vegan dumpling miso soup

I came up with the ideas of making this soup for dinner on a cold day, thinking 
about cooking something in Japanese style but warm and filling that does not need a side dish. Then I remembered Suiton soup I used to love when I was a child. It’s clear soy sauce based soup with dumplings that is usually cooked with pork or chicken. The dumplings in the Suiton soup was really yummy that I often asked my mum to put a lot of them in my bowl.

Vegan dumpling miso soup

For this vegan dumpling soup, I made miso soup instead of clear soup and added vegetable stock and dried chives for more flavour. The ginger is one of the crucial ingredients in this recipe that I would like you to not to omit.

Vegan Dumpling Miso Soup


For the Dumplings

  • 125 g Plain flour
  • 1 tsp Baking powder
  • 2 tbsp Oil Olive oil or any other cooking oil
  • 120 ml Warm water

For the Soup

  • 1 Onion chopped
  • 4 cloves garlic minced
  • 1 Carrot sliced in coins
  • 1 Leek chopped
  • 1 tbsp Fresh ginger minced or grated
  • 6 Mushrooms sliced
  • 1 medium Sweet potato cut in chunks
  • Small handful Curly kale washed
  • 2 Bay leaf
  • 1 L Vegetable Stock
  • 4 tbsp Miso
  • 1 tbsp Soy sauce
  • some Salt and black pepper Only if you need more seasoning
  • some Dried chives optional


  • To make the dumplings, mix all of the ingredients and set aside. The dough should be quite soft and a bit sticky at this stage.
  • For the soup, heat oil in a stock pot and fry the vegetables by following the order of the ingredients.
  • Add the stock, bay leaves, miso, soy sauce, salt and black pepper.
  • When the sweet potatos are cooked, drop the dumpling dough in the soup using a dessert spoon. Cook for 10 minutes or until cooked through. Add in some dried chives (optional).
  • Serve with more dried chives if you want to. I put quite a lot of chives on top of the soup as I love the combination in the flavour!


Instead of the dried chives, you can use fresh one or fresh spring onion (minced).

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