Lemongrass Consomme' with Mushroom & Tofu Dumplings
 
 
Vegan Lemongrass Consomme' with Mushroom & Tofu Dumplings
Author:
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
  1. 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.
  2. 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.
  3. 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
  1. with 2 tbsp thinly sliced scallions
Recipe by Ordinary Vegan at https://ordinaryvegan.net/lemongrassconsommedumplings/