0.5 pound skinless, white-fleshed fish fillets (I used haddock.)
1 tsp ginger, peeled and grated
1 tsp fresh lemon juice
½ tsp sea salt
For the Shiitake-Ginger Broth:
6 c filtered water
100 g shiitake mushrooms, stems cut off and chopped and caps sliced thin
2 tbsp. ginger, peeled and coarsely chopped
1 garlic clove, smashed
4 cilantro sprigs
2 tbsp. coconut aminos
1 tbsp. fish sauce
2 small green onions, white and light green parts, cut lengthwise into thin strands
1-2 c lacinato kale, cut lengthwise into thin strands
lemon zest for garnish
Instructions
To make the fish dumplings, cut the fish into 1- to 2-inch chunks. Place in a food processor, and process until finely ground. Add the ginger, lemon juice, and salt and process until thoroughly blended.
With wet hands, form the mixture into balls using a heaping teaspoon measure. Set aside on a plate, cover, and refrigerate until you are ready to cook in the broth.
For the broth, combine the water, shiitake stems, ginger, garlic, cilantro sprigs, coconut aminos and fish sauce in a large pot. Bring to boil over high heat.
Decrease the heat to maintain a gentle simmer, cover partially, and cook until the shiitake and ginger pieces are soft (about 10-15 minutes).
Strain the broth through a fine-mesh sieve into a clean medium saucepan. Discard the contents of the strainer.
Bring the strained broth just to a boil over medium-high heat. Add the shiitake caps, kale, green onions, and fish dumplings.
Cook until the dumplings rise to the top (around 3 minutes).
Ladle soup into individual bowls and garnish with lemon zest.
Recipe by Eat Heal Thrive at https://eathealthrive.ca/fish-dumplings-in-shiitake-ginger-broth-paleo-aip-21dsd-whole30/