Close Menu

Fish The Dish Prawn Dumpling Miso Soup

There aren't many ways to improve upon a classic Japanese treat like Miso Soup. But Fish The Dish's Spencer Watts asks you to consider for a moment this: prawn dumplings.

Your soup just got a lot more interesting - and delicious. 


1 lb peeled and de-veined medium prawns, washed and dried
3 tbsp chives
4 tbsp chopped fresh ginger
Kosher salt
1/4 tsp sesame oil
24-30 wonton wrappers​
Miso Soup
4 cups​ water
2 tsp Dashi granules
3 tbsp Miso paste
3 tbsp soy sauce
2 tbsp Mirin
12 enoki mushrooms sliced thinly
2 green onions sliced thinly
2 tbsp butter

Place prawns in a food processor with chives, ginger, and kosher salt, and blitz until pulpy. Do not over mix. Scoop mixture into a bowl. Add sesame oil and stir.
With a small spoon place 1/2 ox of mixture into each wonton wrapper.
Moisten edge of wonton wrapper and fold over into desired shape. Cover wontons with plastic wrap and a damp towel until ready to use.
In a medium saucepan over medium-high heat, combine dashi granules and water, and bring to a boil. Reduce heat to medium, and whisk in the miso paste. Add soy sauce and mirin. Place prawn wontons into soup to simmer for 3 minutes. Add mushrooms, green onions and butter. Simmer gently for 2-3 minutes before serving. Top with sesame oil as desired.

Get more recipes from Fish The Dish and find out when to watch here.