TOFU AND SHIITAKE MUSHROOM DUMPLINGS WITH MISO BROTH

Method

STEP 1

Steam dumplings according to packet instructions. Divide baby spinach and enoki mushroom between serving bowls. 

STEP 2

In a large pot, add olive oil and sauté leek, ginger and fennel seeds 

STEP 3

After 2 minutes, add 3 cups of water, bring to boil, and simmer for 5 minutes. 

STEP 4

Dilute miso paste with a small amount of water to dissolve and add to broth, with gluten-free soy sauce and salt to taste. Simmer for 2 minutes. 

STEP 5

Strain broth to remove solids and return it to a simmer.  

STEP 6

Place king oyster mushroom in broth and cook for 1 minute. Season with salt to taste.

STEP 7

Pour king oyster mushroom and hot broth over baby spinach and enoki mushroom. Serve with steamed dumplings.