Monday, September 27, 2010

Mushroom and Tofu Dumplings in Miso-Genmaicha Broth

For lunch, Di and I made simple mushroom and tofu dumplings in a shiro miso and genmaicha broth with bok choy. A fun little project and satisfyingly warming lunch for a dreary, rainy, cold Sunday.

Also a good reminder of how well seasoned dumpling filling needs to be to stand out in a bowl of richly flavored soup.

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