Print

Soup Dumpling Lasagna Recipe

Print Recipe

★★★★

3.9 from 23 reviews

Soup Dumpling Lasagna is a unique, layered dish combining the flavors of shiitake mushrooms, tofu, and Asian seasonings, layered between delicate wonton wrappers and steamed to perfection. This inventive recipe offers a comforting, savory experience with a spicy kick from chili oil, perfect for a light yet flavorful meal.

Ingredients

Scale

Mushroom and Broth

  • 6 pieces dried shiitake mushrooms
  • 2 cups boiling water (for rehydrating mushrooms)

Tofu Filling

  • 7 oz extra firm tofu
  • 1 tbsp ginger (finely grated)
  • 1 clove garlic (minced)
  • 1 scallion (finely sliced)
  • ½ cup shredded Chinese cabbage or greens
  • 2 tsp sesame oil
  • 2 tsp low sodium tamari
  • 1 tsp maple syrup
  • 2 tsp gochujang
  • 1 tsp miso paste

Assembly

  • 15 wonton wrappers
  • 1 tsp crispy chili oil

Instructions

  1. Rehydrate the mushrooms: Rinse the dried shiitake mushrooms, then place them in a heat-safe bowl with 2 cups of boiling water. Cover and allow to steep for 20 minutes until very soft. After soaking, separate the mushrooms from the soaking liquid, reserving the liquid as a flavorful broth. Finely dice the softened mushrooms.
  2. Make the filling: Crumble the extra firm tofu by hand into a mixing bowl. Add the finely diced shiitake mushrooms, grated ginger, minced garlic, finely sliced scallion, shredded Chinese cabbage, sesame oil, low sodium tamari, and maple syrup. Mix these ingredients well to combine.
  3. Prepare the sauce: In a small bowl, whisk together the gochujang and miso paste with about ¼ cup of the reserved mushroom broth until smooth and blended. Add this mixture to the tofu filling bowl and stir thoroughly to incorporate all flavors evenly.
  4. Assemble the lasagna: Take three small heat-safe bowls or mugs, each about 1.5 cups in volume. Place one wonton wrapper at the bottom of each bowl, then spread a thin layer of the filling over it. Repeat layering with another wonton wrapper followed by filling, until there are three layers of wonton wrappers and filling in total. Pour some reserved mushroom broth over the final layer of filling until almost covered, then seal the top with two wonton wrappers.
  5. Steam: Arrange the bowls in a steamer or place them in a pan fitted with a steamer basket. Cover and steam for 15 minutes until the wonton wrappers are tender and the filling is thoroughly heated. Handle the bowls carefully with gloves or mitts as they will be hot.
  6. Serve: Carefully remove the bowls from the steamer and drizzle each serving with crispy chili oil. Serve immediately while hot for the best flavor and texture experience.

Notes

  • If you don’t have a steamer, use a large pan with a lid and a heatproof rack or inverted bowl inside. Add water beneath the rack ensuring it doesn’t touch the bowls, cover tightly, and steam over medium heat.
  • You can substitute Chinese cabbage with other leafy greens like Napa cabbage or baby bok choy finely shredded.
  • Extra mushroom broth can be saved for soup or cooking rice for added umami flavor.
  • Handle hot bowls carefully to avoid burns during steaming and serving.
  • Adjust the amount of chili oil according to your spice preference.

Keywords: Soup Dumpling Lasagna, steamed tofu dish, shiitake mushroom recipe, Asian vegetarian lasagna, savory layered wonton

Find it online: https://epicrecipebox.com/soup-dumpling-lasagna-recipe/