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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