For the Fish Dumplings
- 1/2 lb. skinless, white-fleshed fish fillets
- 1 tsp. fresh ginger, peeled and grated
- 1 tsp. fresh lemon juice
- 1/2 tsp. sea salt
For the Shiitake-Ginger Broth
- 6 cups filtered water
- 3 1/2 ounces shiitake mushrooms, stems cut off and chopped, and caps sliced thin
- 2 Tbsp. fresh 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 cups lacinato kale, cut lengthwise into thin strands
- Lemon zest for garnish
- 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 pulse until 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 only, 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, green onions, kale, and fish dumplings.
- Cook until the dumplings rise to the top (around 3 minutes).
- Ladle soup into individual bowls, and garnish with lemon zest.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Courses
- Method: Stovetop
Keywords: paleo, aip, gaps, wahls, whole30, fish dumplings in shiitake-ginger broth