Vegan Mushroom Dumpling Soup with Green Herb Oil

3h 40m
- Preparation 40 min
- Resting 1h 10m
- Cooking 1h 50m

Recipe for Cast Iron, like WMF Flavour 22cm

Ingredients

4 People

For the Dumpling Dough:
150 g Wheat flour
150 g Semolina
600 ml Water
15 ml Oil
Salt
For the Broth:
1 bunch Soup vegetable
1 Onion
4 Dried shiitake mushrooms
1 sprigs Thyme
1 leaves Bay
2 Cloves
400 ml Vegetable broth
Water
15 ml Light soy sauce
15 ml Light miso
250 g Mushrooms
Olive oil
1 Large onion
2 leaves Sprigs thyme, leaves
30 g Vegan cream cheese
Salt & pepper
100 g Carrot
0.5 Leek
100 g Celery
2 bunch Chives

Preparation

Step 1

The WMF Flavour, 22cm cast iron pot has a well-sealing lid, which helps to retain flavors and vapors in the broth. This leads to a more intense flavor development and a tastier result.

Step 2

Start by kneading wheat flour, semolina, water, oil, and salt into a pasta dough. Wrap the dough in plastic wrap and let it rest in the refrigerator for 1 hour.

For the Dumpling Dough:

g Wheat flour

g Semolina

ml Water

ml Oil

Salt

Step 3

Meanwhile, for the broth, clean the soup vegetables and cut them into rough pieces along with the onions. Put the vegetables, shiitake mushrooms, thyme, bay leaf, and cloves in a pot, pour in vegetable broth and water. Cover and simmer the broth gently for one hour. Then strain the vegetables through a sieve and discard them. Return the broth to the pot and season with soy sauce and miso paste.

For the Broth:

bunch Soup vegetable

Onion

Dried shiitake mushrooms

sprigs Thyme

leaves Bay

Cloves

ml Vegetable broth

Water

ml Light soy sauce

ml Light miso

Step 4

Preheat the oven to 200°C (390°F). Toss the mushrooms with some olive oil and then roast at 200°C (390°F) uncovered in the oven for 45 minutes.

g Mushrooms

Olive oil

Step 5

Next, finely dice the onions and remove thyme leaves from the stems. Finely chop the roasted mushrooms in a food processor with the onions and thyme. Then stir in the vegan cream cheese and season with salt and pepper.

Large onion

leaves Sprigs thyme, leaves

g Vegan cream cheese

Salt & pepper

Step 6

Now take the pasta dough out of the refrigerator and roll it out into a sheet. Place hazelnut-sized portions of the mushroom mixture at small intervals on it, moisten the dough with water, fold the dough sheet over along the long side. Then press the dough tightly and cut Dumpling with a pasta wheel.

Step 7

Then julienne the carrot, leek, and celery and add them to the broth. Then add the Dumpling and let them cook for about 3 minutes until done.

g Carrot

Leek

g Celery

Step 8

For the herb oil, finely chop the chives, set aside some for garnish. Place the majority of the chives with a pinch of salt into the oil in a food processor and mix for about 5 minutes until the green color releases. Let it rest for another 10 minutes and then strain it through a cloth.

bunch Chives

Step 9

Finally, serve the Dumpling soup on plates and drizzle with the herb oil and garnish with the remaining chives.