from Vegetarian Times Low Fat & Fast Asian
7 ounces firm tofu
1 large egg white *(I use 1 Tbsp ground flax seed mixed with 3 Tbsp water and let sit for a few minutes)
½ cup rice flour
2 tsp brown miso
1 tsp minced ginger
1 tsp sesame oil
4 cups vegetable broth
1 Tbsp soy sauce
2 Tbsp rice wine
1 cup stemmed and slivered fresh shitake mushrooms
1 cup spinach leaves
In a medium bowl, mix together the tofu, egg white*, rice flour, miso, ginger, garlic, and oil. Mash to a fairly smooth paste. (I had to add water for it to mash well. I think it depends on how moist your tofu is.) Set aside.
In a pot large enough for your broth, heat the broth, soy sauce, and rice wine to a simmer. Add the mushrooms and cook for 1 minute. Using a tablespoon measure, drop the spoonfuls of tofu mixture into the simmering broth. Poach the the dumplings until firm, 2 to 3 minutes. Tiny bits of dumpling will break away. It adds texture to the broth. Toss in the spinach leaves and cook until wilted, less than 1 minute. Serve in small bowls.
Makes 12 dumplings, 6 servings.
You can add to this recipe as desired. I put carrots in at the beginning and covered the broth for a while to soften them. I also used oyster mushrooms, a different type of miso and had no rice wine, but it was very good. My boyfriend suggested shredded carrots in the dumplings for next time, or other things to add flavor. Maybe you could put a little bit of minced vegetables in the middle of each dumpling.
If you care...
Original recipe nutrition info, per serving:
127 calories; 7g protein; 3g fat; 19g carbohydrates; 0 cholesterol; 976mg sodium; 1g fiber
This will be crossposted to cheapvegan.