Mushroom Broth with Chinese Cabbage
1 hr 20 min.
ready in 5 h. 50 min.
- 4 dried shiitake mushrooms
- 3.333 cups Winter melon (or kohlrabi)
- 1.333 cups Tofu
- 1 tablespoon Corn starch
- 1 tablespoon Rice flake
- Lime zest
- 2 tablespoons fresh cilantro (chopped)
- 1 cup floury potatoes (peeled and diced)
- 0.333 cup flour
- rapeseed oil
- 4 cups vegetable stock (vegan)
- 2 ½ cups fresh shiitake mushrooms (sliced)
- 2 Bok Choy (chopped if desired)
- 2 tablespoons sesame oil
Soften the dried mushrooms in a bowl of warm water for at least 4 hours or better overnight.
Peel the winter melon and cut out balls approx. 3 cm diameter.
Mash the tofu with a fork and mix with the cornflour, rice flakes, salt, a pinch of lime zest and the coriander. Shape into a pliable mixture, adding more starch if necessary. Shape the mixture into balls and cook in boiling salt water for around 10 minutes. Drain and quench.
Cook the potatoes in salt water for 10-15 minutes until soft. Drain, leave to cool and then mash. Gradually add enough flour to form a pliable, not too sticky mixture. Shape into balls and fry in hot oil in a wok for around 5 minutes until crispy. (You can tell the oil is hot enough when bubble form on a wooden spoon dipped in the oil). Remove from the pan and leave to rest for 5-10 minutes, then fry again in a little less oil for around 5 minutes until golden. Pat dry on kitchen paper.
Drain the mushrooms and cut into strips.
Bring the stock to the boil and add the winter melon balls, the mushrooms (fresh and dried) and the bok choys. Simmer for 5-8 minutes and then stir in enough yeast to make the soup creamy and tangy.
Add the potatoes and the tofu dumplings and heat for a few minutes. Season to taste with salt and sesame seed oil and serve.