Spinach Dumplings in Dashi Broth
[Vegan]

For the Broth:

1. Clean the seaweed with a damp cloth. Soak the mushrooms in warm water (the ideal would be for about 4 hours but if you have less time, do the same).
2. Boil the water with the seaweed, mushrooms and ginger. Once boiling, simmer for at least 30 minutes. At the end remove seaweed and ginger and cut the mushrooms into slices.

For the Dumplings:

1. Finely chop the onion and brown it over low heat with a pinch of salt until it becomes transparent. After a few minutes add the finely chopped spinach with a knife and let it flavor adding more salt. Turn off the heat and add nutmeg and pepper to taste.
2. Cut the bread into cubes, put it in a bowl with the warm soy milk and add it to the vegetables. Add the starch and flour. If necessary, add more flour to obtain a compact mass.   
3. Let the dough rest for about 30 minutes then form balls of the same size with your hands.

To Assemble: