10/24/2026
Want to make a delicious, simple, minimal cleanup, gut supporting soup all fall & winter? Try this veggie miso dumpling soup! By using frozen, and some pre-– prepared ingredients, this recipe takes less than 15 minutes, packs, protein, nourishes your gut, and is a crowd pleaser!
Ingredients:
1 pack, high protein tofu, cubed
1/4 cup miso paste Miso Master
One cup filtered water
One pack of your favorite vegetable dumplings. We love Feel Good Foods® , gluten-free.
32 ounce carton vegetable broth
Half pound frozen broccoli florettes
One green onion, chopped
Directions:
Preheat air fryer or oven to 350°F.
Bake dumplings for 10 to 12 minutes
In a medium pot, add vegetable broth, any additional seasonings desired (we added the dipping sauce from the frozen dumplings) and chopped tofu. Simmer on low– medium.
Whisk miso paste into room temperature water. Set aside.
Once dumplings have finished cooking, add frozen broccoli to the pot, simmer for an additional 2 to 4 minutes.
Turn off heat. Add chopped green onions on top.
Plate the soup. Add 2 to 3 tablespoons of miso water in each bowl. Enjoy!
Store, leftover soup, miso, and dumplings all separately to avoid mushy dumplings, and miso reheated on the stove or microwave.
