Tofu & Shiitake Mushroom Dumplings with Miso Ginger Broth
Tofu & Shiitake Mushroom Dumplings with Miso Ginger Broth
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.
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