Passover’s a week away, but I wanted matzo ball soup, so I made an Asian inspired version. It just made sense in theory and it totally makes sense in practice. I added ingredients much like a grandma… a little of this, a little of that. But I’ll do my best to give some measurements.
I made the matzo balls vegan by using egg replacer and I used store bought stock. I also added about 3 tbsp of black sesame seeds to the matzo ball mixture.
To the stock, I added 4 cups of water, 1/2 cup tamari, about 2 tbsp umeboshi paste, 2 tbsp mirin, and 1/4 cup rice wine vinegar. Brought that to a boil and added the matzo balls, thinly shiitake mushrooms, match-sticked carrots and thinly sliced whites of green onions. Topped with green onions and toasted sesame oil.