Lemongrass Consomme' with Mushroom & Tofu Dumplings
Vegan Lemongrass Consomme' with Mushroom & Tofu Dumplings
Author: Ordinary Vegan
Recipe type: Soup
Ingredients
Consomme'
sea salt
2 tbsp canola or vegetable oil
4 stalks lemongrass
2 stalks celery, diced
1 leek, thinly sliced
2 shallots, minced
1 (2-inch) piece fresh ginger, peeled and diced
3 cloves garlic, peeled and smashed
½ lime zest
2 small dried red chiles
2 tablespoons sugar
2 quarts vegetable stock
1 tsp whole black peppercorns
Dumplings
Sea Salt
2 tbsp canola or vegetable oil
¾ pound mushrooms, minced
2-4 ounces firm tofu
2 teaspoons of fresh ginger
1½ tsp finely chopped chives
6 basil leaves, chopped
1 tbsp fresh parsley, minced
2 teaspoons soy sauce
freshly ground black pepper to taste
12 round wonton skins
2 small Bok Choy, chopped (optional)
Instructions
Make the consomme: Place a large stockpot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds. Add 1 tsp salt and all of the remaining ingredients except for the sugar and stock and saute for 5 minutes, stirring frequently. Add the sugar and stock, bring to a boil, then reduce the heat and simmer for 45 minutes.
Make the dumplings: Place a medium saute pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. Add the mushrooms and saute for 2 to 3 minutes, stirring occasionally, until they release their liquid. Add the ginger, chives, basil, tofu and soy sauce. Season with salt and pepper to taste and saute for another 1 to 1 minutes, until all the ingredients are combines and tender. Transfer to a bowl and cool.
Lay the wonton skins out on a clean, dry work surface. Put a small spoonful of the filling in the center of each. Using your finger or a brush, da a bit of water around the edges of each wonton. Fold the wontons over the filling to create half-moons. Crimp the edges with your fingers, gathering them in little pinches. Pour the consomme through a fine-mesh sieve, discarding the solids, and return to the pot. Bring to a simmer. Add the dumplings (and bok choy if using) and simmer for 10 minutes. Serve garnished with the sliced scallions and/or thin slices of red habanero peppers.
Serve
with 2 tbsp thinly sliced scallions
Recipe by Ordinary Vegan at https://ordinaryvegan.net/lemongrassconsommedumplings/