Miso Soup with Shrimp Shumai Dumplings Recipe

It easy to make a quick and healthy soup.  Adding a few frozen dumplings makes a simple soup a little more interesting soup. A bit of seaweed adds that little Japanese touch. Seaweed is considered one of Japan's super foods. Try to add it to your diet whenever you can.  Miso soup  provides the perfect opportunity.




Ingredients

1/2 cup water for soaking
1 Tablespoon dried Hakame seaweed

3 cups of water
2 scallions, both white and green parts, sliced thin

1 package frozen shrimp shumai dumplings
3 Tablespoons white miso

Miso Soup Instructions

In a small bowl, place the seaweed and cover with water to rehydrate.
Allow to soak for 30 minutes.

In the bottom of a double boiler place the water and the white part of the scallions.
Place the shumai dumplings in the top of the double boiler. Place on the top of the pan with the water. Cover.
Bring the water to a boil,  reduce to medium high and steam for 11-13 minutes.
Remove the top of the double boiler, leave the cover on to keep warm.
Drain the seaweed and add to the soup stock.

Spoon in the miso and stir until dissolved.
Continue to heat over medium heat until all ingredients are heated through.
Place a few dumplings in each bowl, add the soup broth.
Top with the green portion of the scallions.