For the dumplings:
100g cream cheese
30g butter, softened
1 egg
50g breadcrumbs
1 tbsp flour
1 tbsp fresh parsley, chopped
1 tsp salt
a pinch of nutmeg
salt and pepper
For the soup:
400g French beans
1 large potato (200g)
4 spring onions
a few instant miso soup sachets*
2 tsp summer savoury (Bounekraitchen)
Serves 4 – Prep 50’ – Vegetarian
Start by preparing the dumpling dough: Mix the cream cheese and butter with a fork until smooth, then work in the egg. Add the breadcrumbs, flour and parsley and season with nutmeg and a bit of salt and pepper. Refrigerate for 15 minutes.
Meanwhile, trim the French beans and cut into bite-sized pieces. Peel the potato and cut into 1 cm cubes, slice the spring onions.
After 15 minutes, prepare the dumplings: with wetted hands, shape the dough into approximately 20 walnut-sized dumplings and put them on a plate.
Bring 1.5l of water to the boil and add the contents of the miso soup sachets, the potatoes, beans and cream cheese dumplings. Bring back to the boil, cover and leave to simmer for 12 minutes, until the vegetables are cooked through.
Add the spring onions and summer savoury for the last minute of the cooking time.
Divide the soup between 4 plates and serve immediately.
*Every brand is different, so you will need to check on the packaging how many sachets you’ll need to make 1.5l miso soup.