Fish Dumplings in Shitake-Ginger Broth
Recipe type: Soup / Main Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • For the Fish Dumplings:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. Decrease the heat to maintain a gentle simmer, cover partially, and cook until the shiitake and ginger pieces are soft (about 10-15 minutes).
  5. Strain the broth through a fine-mesh sieve into a clean medium saucepan. Discard the contents of the strainer.
  6. Bring the strained broth just to a boil over medium-high heat. Add the shiitake caps, kale, green onions, and fish dumplings.
  7. Cook until the dumplings rise to the top (around 3 minutes).
  8. Ladle soup into individual bowls and garnish with lemon zest.
Recipe by Eat Heal Thrive at