Miso Mushroom Soup with Lentil Dumplings

INGREDIENTS

Miso Mushroom Soup

6 cups vegetable stocks

2 - 2inch Kombu squares

6 dried Shiitake Mushrooms

2 tbsp Miso paste

1 tbsp Soy Sauce

1 tsp Sugar

½ tsp sea salt

4 cups Baby Spinach, chopped

2 scallions, white and greens, thinly sliced for garnish

24 small dumplings (Lentil Dumpling recipe to follow or package frozen store vegetable dumplings)

Lentil Dumpling:

½ cup green lentils, rinsed

½ tsp sea salt

4 cremini or shiitake mushrooms, chopped

½ cup daikon radish, grated

1 tbsp miso paste

1 tsp Umeboshi paste

1 scallion, green and whites, thinly sliced

¼ cup coarsely chopped fresh cilantro leaves

3 tbsp chopped toasted walnuts

¼ tsp freshly ground black pepper

25 - 30 dumpling wrappers

2 tbsp sesame oil

METHOD

Heat the stock in a pot and bring to a boil.

Remove from the heat and add the kombu pieces and mushrooms.

Cover with a lid and let stand for 30 minutes

Strain the broth and return it to the pot.

Discard the kombu.

Trim the mushrooms stems and thinly slice the caps.

Add the chopped spinach (or you can use frozen chopped spinach)

In a small bowl, whisk together the miso with a ladleful of broth until smooth, then add the miso mixture into the remaining broth.

Just before serving, bring the broth to a simmer and add the soy sauce, sugar, and salt.

Taste, adding more miso or soy sauce as needed.

Stir in the mushrooms.

Dumplings:

In a saucepan, cover the lentils with cold water and place over medium high heat.

Bring to a boil, then add the salt, reduce the heat to low, and simmer for about 10 - 15 minutes.

Drain and let cool completely.

Discard the stems and finely shop the mushroom caps.

Place the daikon radish in a heatproof bowl and cover with boiling water.

Immediately drain and rinse under running cold water and drain.

Place the cooked lentils, miso, umeboshi paste in a mixing bowl or a food processor, and mash into a chunky paste.

Add the mushrooms, daikon, sesame oil, scallion, walnuts, and pepper, stir together with a fork until well combined.

Setup a Dumpling Assembly Station:

Place a stack of dumpling wrappers on one end of a cutting board and cover with a lightly moistened towel to prevent from drying.

Place a small bowl of water and the dumpling filling within reach.

Set out a parchment-lined baking sheet and moistened clean towel for the assembled dumplings.

Shape the dumplings into half moons or triangles, arranging them on the baking sheet as you go. Place the tray in the freezer for 30 minutes, until the dumplings firm up.

Then transfer to an airtight container or Ziploc bag.

Keep in the freezer until ready to serve.

In a pot with simmering water, cook the dumpling for 4-6 minutes.

Drain and transfer to serving bowl.

Ladle the prepared soup on top.