Miso Soup With Dumplings For the Soup: 3 cups water 1 piece wakame seaweed (about 1 1/2 inches) 2 Tbsp. diced turnips 2 Tbsp. diced celery 2 Tbsp. diced cabbage 1 tsp. barley miso 1 tsp. chickpea miso 2 Tbsp. warm water Put all the ingredients, except the misos and warm water, in a saucepan and cook over medium heat until the vegetables are soft, about 10 minutes. Be careful not to bring to a boil. Remove from the heat and set aside. In a small bowl, mix the misos with the water until dissolved. Add to the saucepan. For the Dumplings: 1/2 cup rice flour 1/2 cup cornmeal 1 Tbsp. corn oil 1 cup parsley, minced 1 Tbsp. arrowroot 1 cup broth from soup Salt, to taste Mix all the ingredients together using your hands. Form into tablespoon-sized balls and drop into the soup.  Back to Menu