Plump green peas in season make a cheerful chartreuse soup. While the soup is very pleasant by itself, fish and scallop dumplings broaden the spectrum of gentle taste. Juicy and crispy fuki stalks work as a nice counter-punch in this small soup.
121 calories (1/2 of recipe); 12.0 g protein; 0.7 g fat; 14.6 g carbohydrate; 12.3 g net carbs; 298 mg sodium; 27 mg cholesterol; 2.3 g fiber
<Ingredients>
Hotate-shinjo fish and scallop dumplings
75 g sakana no surimi ground white-flesh fish
2 scallops (55 g in photo)
1 tbsp additive-free tonyu soy milk
2 tsp katakuriko potato starch
1 tbsp sake (to boil shinjo dumplings; not in photo)
Generous pinch salt (to boil shinjo dumplings; not in photo)
Endomame no surinagashi green pea soup
55 g endomame green peas
200 cc dashi
1/2 tsp usukuchi soy sauce
1/4 tsp shiokoji salted rice malt
1 tbsp katakuriko potato starch + same amount of water
Tiny handful fuki to ninjin no ohitashi Japanese butterbur and carrot in light broth
<Directions>
1.
Put ground fish in suribachi mortar, add potato starch, and mix well.
Add soy milk, and mix well.
2.
Chop scallops.
For texture variation, chop half portion finely, and the rest coarsely.
Add to ground fish mixture, and mix well.
On separate sheets of parchment paper, put scallop-fish mixture in mounds.
3.
In a pot, put plenty of water, and start to heat.
Before water boils, add sake and salt, and put scallop-fish mounds.
Once boiling, reduce heat to medium low, and cook for a few minutes.
Flip (and remove parchment paper), and continue cooking for another few minutes.
4.
In the meantime, put dashi in a small pot, and bring to boil.
Add endomame green peas, and simmer until soft.
Puree (and return to pot).
5.
Add usukuchi soy sauce and shiokoji, and bring to boil.
Swirl in potato starch + water mixture, a small amount at a time, and heat through while stirring to achieve desired thickness.
6.
Serve cooked shinjo dumplings in individual bowls, and pour endomame green pea soup.
7.
Garnish with fuki and carrot.
Serve immediately.
<Notes>
121 calories (1/2 of recipe); 12.0 g protein; 0.7 g fat; 14.6 g carbohydrate; 12.3 g net carbs; 298 mg sodium; 27 mg cholesterol; 2.3 g fiber
<Ingredients>
75 g sakana no surimi ground white-flesh fish
2 scallops (55 g in photo)
1 tbsp additive-free tonyu soy milk
2 tsp katakuriko potato starch
1 tbsp sake (to boil shinjo dumplings; not in photo)
Generous pinch salt (to boil shinjo dumplings; not in photo)
Endomame no surinagashi green pea soup
55 g endomame green peas
200 cc dashi
1/2 tsp usukuchi soy sauce
1/4 tsp shiokoji salted rice malt
1 tbsp katakuriko potato starch + same amount of water
Tiny handful fuki to ninjin no ohitashi Japanese butterbur and carrot in light broth
<Directions>
1.
Put ground fish in suribachi mortar, add potato starch, and mix well.
2.
Chop scallops.
For texture variation, chop half portion finely, and the rest coarsely.
In a pot, put plenty of water, and start to heat.
Before water boils, add sake and salt, and put scallop-fish mounds.
Flip (and remove parchment paper), and continue cooking for another few minutes.
4.
In the meantime, put dashi in a small pot, and bring to boil.
Add endomame green peas, and simmer until soft.
5.
Add usukuchi soy sauce and shiokoji, and bring to boil.
6.
Serve cooked shinjo dumplings in individual bowls, and pour endomame green pea soup.
7.
Garnish with fuki and carrot.
Serve immediately.
<Notes>
- Shinjo fish dumplings can be cooked in advance; reheat by boiling or steaming before serving.
- Approximately 65% of shinjo fish dumplings' sodium content is eliminated by boiling in salted water.
- Cooked green peas were pureed in a measuring cup above (because pot was too shallow to use hand blender).
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