Dinner

Ginger Chicken Miso Dumpling Soup with Cured Egg Yolk and Salsa Macha Recipe

ByHarry Bern January 9, 2026January 9, 2026

Introduction

Miso dumplings combine savory ginger chicken dumplings with a rich, flavorful broth infused with miso and gochujang. This comforting dish brings together layers of umami, spice, and texture, perfect for a cozy meal anytime.

A white bowl filled with a rich, light orange broth holds several soft dumplings with smooth, pale dough. On top, there is a bright red egg yolk sitting in the middle, surrounded by small black and white sesame seeds, chopped green onions, and fresh cilantro leaves scattered across the dumplings. Dark red chili oil with bits of toasted garlic is drizzled over and around the dumplings, adding texture and contrast. Two lime wedges rest on the side inside the bowl, and a silver spoon is placed along the right edge, partially submerged in the broth. The bowl is placed on a white marbled surface with small white dishes holding black and white sesame seeds visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 oz ginger chicken dumplings (8 oz package Laoban)
2 tbsp white miso
4 scallions (chopped)
1.5 tsp freshly grated ginger
1 small garlic clove (grated)
3 cups chicken bone broth (unsalted preferred)
1 tbsp gochujang paste
1 kombu strip (optional)
2 tsp sesame oil
2 egg yolks
Tamari (for curing the yolks)
2 tsp rice vinegar
Salsa macha (for topping)
Sesame seeds (for topping)

Instructions

Step 1: Place the egg yolks in a small ramekin, coat them with Tamari, then add 1 teaspoon of rice vinegar. Let the yolks cure in the fridge for 1 hour.
Step 2: Separate the green and white parts of the scallions, chopping the greens and reserving the whites for cooking.
Step 3: Heat the sesame oil in a pot over medium-low heat. Sauté the white scallion parts until fragrant, then add the grated ginger and garlic. Cook together for 2-3 minutes.
Step 4: Stir in the white miso, gochujang paste, an additional teaspoon of rice vinegar, chicken bone broth, and the kombu strip if using. Bring to a simmer.
Step 5: Add the ginger chicken dumplings to the simmering broth, cover the pot, and cook for 5-7 minutes until dumplings are heated through.
Step 6: Serve the dumplings with broth topped with salsa macha, cured egg yolk, sesame seeds, and the chopped green parts of the scallions.

Tips & Variations

For a vegetarian version, substitute chicken dumplings with vegetable dumplings and use vegetable broth instead of chicken bone broth.
Adjust gochujang paste amount to control the spice level to your preference.
If you can’t find kombu, you can skip it; the broth will still be delicious.
Curing the egg yolks adds richness, but you can serve with soft-boiled eggs as an alternative.

Storage

Store leftover miso dumplings and broth in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove to avoid overcooking the dumplings. Keep the cured egg yolks separate and use them within 2 days for best flavor and safety.