Prawn Dumpling Miso Soup


This recipe for Prawn Dumpling Miso Soup is from episode 3 of Fish the Dish starring Spencer Watts.




  • 1 lb Peeled and deveined medium prawn, washed and dried
  • 3 Tbsp Chives
  • 4 Tbsp Chopped fresh ginger
  • Kosher salt
  • 1tsp (1 ml) Sesame oil
  • 24-30 Wonton wrappers

Miso Soup

  • 4 cups (945 ml) Water
  • 2 tsp (10 ml) Dashi granules
  • 3 Tbsp (45 ml) Miso paste
  • 3 Tbsp Soy sauce
  • 2 Tbsp Mirin
  • 12 Enoki mushrooms, sliced thinly
  • 2 Green onions, sliced thinly
  • 2 Tbsp Butter


  1. Place prawns in a food processor with chives, ginger, and kosher salt, and blitz until it is pulpy.  Do not over mix.   Scoop the mixture into a bowl. Add sesame oil and stir.
  2. With a small spoon, place about ½ oz of mixture into each wonton wrapper.
  3. Moisten edge of wonton wrapper and fold over into desired shape.
  4. Cover wontons with plastic wrap and a damp towel until ready to use.
  5. In a medium saucepan over medium-high heat, combine dashi granules and water; bring to a boil. Reduce heat to medium, and whisk in the miso paste. Add soy sauce and mirin. Place the prawn wontons into the soup to simmer for 3 minutes.  Add mushrooms, green onions, and butter. Simmer gently for 2 to 3 minutes before serving. Top with sesame oil as desired.