When my day gets too hectic, the siren song of food television calls. Whenever it is on, I watch Fish The Dish. The host is funny, irreverent and fun to watch. Spencer Watts plays to a nonconformist crowd. His recipes are quirky but delicious. His exuberance seeps through the screen and inspires me. So this soup is attributed to him. Most of it is the same. His recipe calls for handmade prawn dumplings. Mine are Trader Joe's mini chicken cilantro wontons. The rest stays.
White miso and dashi broth are the cornerstones of this soup. Both these Japanese ingredients give an immense boost and umami taste. Most well stocked grocery stores have them or if not there's always Amazon! Layers build up with scallions, soy sauce, mirin and enoki mushrooms. If you have these items, the soup comes together in a flash. If not, try to source them. This is a miso soup that packs a power punch. But be warned. If you make the soup ahead of time, it will separate. All it takes is a stir before you serve and it will be good as new.
MISO SOUP WITH CHICKEN WONTONS
Adapted from Spencer Watts Fish The Dish TV Show
Serves 4
DF, GF
5 cups Water
2 teaspoons Dashi granules
3 tablespoons White Miso paste
2 tablespoons light Soy Sauce
2 tablespoons Mirin
15-20 Enoki Mushrooms or thinly sliced Cremini Mushrooms
2 Scallions
2 Teaspoons Butter
16-20 mini Chicken Wontons ( I used Trader Joe ones)
Cilantro leaves
Bring water to a simmer.
Add dashi granules. Stir to dissolve.
Stir in miso paste. Whisk well. Bring to a light boil.
Slice scallions thinly.
Cut the bottom ends off mushrooms so you have about 3 inches of cap and stem.
Add soy sauce, mirin, scallions and mushrooms to lightly boiling soup.
Slide butter into soup.
Drop chicken wontons into soup.
Boil for 4-5 minutes till dumplings float to the top.
Ladle into bowls, garnish with cilantro and slurp away.
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