Shiitake Miso Broth with Squash and Fennel Seed Dumplings (Serves 2)

Ingredients

 


For the broth

1 tbsp sunflower oil

One large white onion, thinly sliced

200g Shiitake Mushrooms, sliced

2 cloves of garlic, crushed

1’ piece of ginger peeled and grated

750ml ramen broth or stock of your choice

1 tbsp miso paste

2 tbsp dark soy sauce

2 star anise

1 stick cinnamon

1 tsp chilli flakes

Fresh chopped parsley

 


 

For the dumplings


Half a small sweet squash (red kuri, crown prince, etc)

1 tbsp sunflower oil

½ cup of milk or milk alternative

1 cup of flour

2 tsp baking powder

1 tbsp fennel seeds

1 tsp Sea salt

1 tbsp chopped dill or fennel tops


 

Method

 

Preheat the oven to 190C. Cut the squash in to wedges (seeds discarded) , drizzle with sunflower oil, season with salt and pepper and roast for 20-30 mins until soft. Remove and allow to cool while you make the broth.

 

In a large heavy based saucepan heat a tbsp of sunflower oil over medium heat and add the onions.  Add a pinch of salt, stir and saute for a minute or two with a lid on.  Add half a cup of water, turn the heat right down to low and allow to cook slowly for at least 30 minutes.  Be careful not to let the onions brown – add more water if needed but just keep the heat really low.  Once the onions are really soft, remove the lid, increase the heat to boil off any remaining water and add the garlic, ginger and mushrooms. Saute until just starting to turn golden then add the chilli flakes, cinnamon and star anise. Cook for a further minute or two to release the aromas before adding the stock, soy and miso to the pan. Bring to the boil and simmer for at least 15-20 mins while you finish the dumplings.

 

To make the dumplings, separate the squash flesh from the skin and mash the flesh in a bowl.  Add the milk and stir until a loose paste forms. Stir in the flour, baking powder, salt, fennel seeds and herbs.  The mixture should form a slightly sticky dough – scoop out spoonfuls and with floured fingers form in to round dumplings and then roll them in flour. The recipe should be enough to make 6 dumplings.  Add to the broth and simmer for 5-6 mins to cook through.

 

Serve the broth and dumplings in warmed bowls with fresh parsley on top.