Buttered mushroom, gyoza and miso soup

This warming soup for one is brimming with hearty flavours – such as miso, mushrooms and soy sauce – and only takes 15 minutes to make.

Looking for something else? We have lots more recipes for 1 person for you to try.

Ingredients

1-2 knobs of butter
80g chestnut, shiitake or oriental mushrooms (enoki work well), halved if large
6 frozen gyoza (Japanese dumplings – we used Itsu vegetable fusion gyoza, from Waitrose, Tesco and Ocado
1 heaped tsp brown miso paste
½ large carrot, cut into fine strands using a julienne peeler or spiraliser
80g frozen edamame (soy beans)
Juice ½ lime
Tamari or soy sauce to taste
1 tsp toasted sesame seeds
3 radishes, cut into matchsticks

Melt a knob of butter in a small frying pan over medium heat. Add the mushrooms and stir-fry for 2 minutes or until starting to brown. Push to one side of the pan and add the gyoza (with a little extra butter if needed). Cook for 5-6 minutes, turning, until golden all over.
Meanwhile, put the miso paste in a small saucepan and stir in 250ml boiling water from the kettle. Put the pan over a medium heat and bring to the boil. Add the carrot and edamame, then simmer gently for 2-3 minutes until just tender.
Ladle the hot broth and vegetables into a warmed deep bowl, then add the gyoza and mushrooms. Squeeze over the lime juice, splash with a little tamari and serve sprinkled with the toasted sesame seeds and radish matchsticks.

Recipe from May 2018 Issue

For a spicy kick, add 1 tsp Korean gochujang chilli paste (from Waitrose, Ocado, Morrisons and Sainsbury’s, or online from souschef.co.uk) with the miso.

Fancy getting a copy in print?