This dish is great when you're craving something light to eat! The spinach balls sit in a flavorful broth and comes together easily!
Spinach Dumplings in Dashi Broth [Vegan]
For the Spinach Balls:
- 1 cup steamed spinach (weighed already cooked)
- .6 cup of stale bread
- .3 cup white onion
- About 50ml natural soy milk
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon of corn starch
- About 1 tablespoon of flour
- Salt to taste
- pepper as needed
- nutmeg to taste
For the Dashi Broth:
- 4 cups water
- 5 dried shiitake mushrooms
- 1 piece of dried kombu seaweed measuring approximately 5 cm
- 1 piece of fresh ginger of approx. 5 cm
- the green part of 1 spring onion for garnish
- a few pink pepper berries to garnish
For the Broth:
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).
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:
- 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.
- 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.
- Let the dough rest for about 30 minutes then form balls of the same size with your hands.
- Dip a few dumplings at a time into the boiling broth and simmer on low heat until they come to the surface.
- Strain the broth from the small impurities released during cooking from the dumplings and serve with the green part of the onion cut with a knife, the slices of shiitake and pink pepper.