Broth with Salmon, Rice Dumplings, Bamboo and Vegetables

Ingredients

• 3 spring onions
• 1 red chili pepper
• 300 g salmon fillet (ready to cook, skin removed)
• 200 g Sugar snap peas
• 250 g glass bamboo shoots
• 200 g basmati rice
• 350 g Low-fat Quark
• 2 tbsp semolina
• 1 egg yolk
• Salt
• pepper (ground)
• 1 tsp black sesame seeds
• 1 tbsp white sesame seeds
• 1 Garlic clove
• 2 cm fresh ginger
• 1 stalk lemongrass
• 2 tbsp sesame oil
• 700 ml vegetable broth
• soy sauce (to taste)
• fish sauce (to taste)

Instructions

1. 1.

   Wash and trim the spring onions and chili, then slice into rings. Rinse the salmon, pat dry, and cut into bite‑sized pieces. Trim the sugar snap peas, blanch in boiling salted water for 2 minutes, shock in ice water, drain, and split lengthwise at an angle. Place the rice in a steamer basket over simmering vegetable broth to cook.

2. 2.

   Mix the quark with semolina and egg yolk, seasoning with salt and pepper. Add the cooked rice and sesame seeds to a bowl and stir. Form small balls from the quark mixture, roll them in the rice, and press firmly. Peel and finely chop the garlic and ginger. Trim the lemongrass and slice into rings.

3. 3.

   Heat the oil in a pot and sauté the garlic with ginger, chili, and lemongrass. Add the vegetables, pour in the broth, and season with soy sauce and fish sauce. Place the salmon and rice dumplings into the soup, simmer over medium heat for about 10 minutes to cook through. Taste again and serve garnished with lemon wedges if desired.