Tofu & Shiitake Mushroom Dumplings With Miso Ginger Broth

Tofu & Shiitake Mushroom Dumplings with Miso Ginger Broth

Tofu & Shiitake Mushroom Dumplings with Miso Ginger Broth

By: WellBeing Team

House of Goodness gourmet dumplings make an easy weeknight meal or wholesome snack, from freezer to plate in 10 minutes. Not only are they gluten-free and allergy-friendly, FODMAP varieties and a plant-based option is also available. Proudly Australian-made and -owned using farm fresh local produce. 


Servings

2

Prep time

Cook time

Recipe


Ingredients

  • 1 x packet Tofu and Shiitake Mushroom Dumplings
  • Baby spinach
  • Enoki mushroom
  • Broth:
  • 1 tbsp olive oil
  • 1 leek, sliced
  • 1 small thumb ginger, thinly sliced
  • 1 tsp fennel seeds
  • 750mL water
  • 2 tbsp miso paste
  • 1 tbsp gluten-free soy sauce
  • Pinch salt, to taste King oyster mushroom, sliced lengthways

Method


  • Steam dumplings according to packet instructions. Cooked from frozen in under 10 mins.
  • Place baby spinach and enoki mushroom in serving bowls.
  • In a large pot, add olive oil and sauté leek, ginger and fennel seeds
  • After 2 mins, add water, bring to boil and simmer for 5 mins.
  • Dilute miso paste with a small amount of water and add to broth as well as gluten-free soy sauce and salt to taste. Simmer for 3 mins.
  • Strain and remove solids from broth and return to a simmer.
  • Place king oyster mushroom in broth and cook for 1 min.
  • Pour king oyster mushroom and hot broth over baby spinach and enoki mushroom. Serve.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

WellBeing Team

WellBeing Team

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