Description

Soup Dumpling Lasagna is a unique Asian-inspired layered dish combining tender wonton wrappers with a flavorful tofu and shiitake mushroom filling. This steamed lasagna alternative uses traditional Asian ingredients like gochujang, miso, and tamari to create a rich umami-packed meal that is both comforting and healthy. The finished dish is drizzled with crispy chili oil for an extra burst of flavor and a delightful texture contrast.

Ingredients

Scale

Filling Ingredients

6 pieces dried shiitake mushrooms
7 oz extra firm tofu
1 tbsp finely grated ginger
1 clove garlic, minced
1 scallion, finely sliced
½ cup shredded Chinese cabbage or other leafy greens
2 tsp sesame oil
2 tsp low sodium tamari
1 tsp maple syrup
2 tsp gochujang
1 tsp miso paste
1 tsp crispy chili oil

Assembly Ingredients

15 wonton wrappers
2 cups boiling water (for mushroom rehydration and broth)

Instructions

Rehydrate the Mushrooms: Rinse the dried shiitake mushrooms well. Place them in a heat-safe bowl and pour over 2 cups (480 ml) of boiling water. Cover and let steep for 20 minutes until the mushrooms become very soft. Remove the mushrooms, finely dice them, and reserve the soaking liquid to use as a flavorful broth.
Prepare the Filling: Crumble the extra firm tofu by hand into a mixing bowl. Add the finely diced shiitake mushrooms, grated ginger, minced garlic, sliced scallion, shredded Chinese cabbage, sesame oil, low sodium tamari, and maple syrup. Mix all ingredients thoroughly.
Incorporate the Sauce: In a small bowl, whisk together the gochujang and miso paste with about ¼ cup of the reserved mushroom broth until smooth. Pour this mixture into the tofu and mushroom bowl and stir well to evenly combine all flavors.
Assemble the Lasagna Layers: Get three small heat-safe bowls or mugs, each about 1.5 cups in volume. In each, place one wonton wrapper to cover the bottom. Spread a thin layer of the tofu filling over it. Repeat layering wonton wrapper and filling two more times, ending up with three layers of wrappers and filling. Pour enough reserved mushroom broth over the final filling layer to nearly cover it. Seal the top with two wonton wrappers to create a lid.
Steam the Lasagna: Set the prepared bowls into a steamer basket placed over a pot or pan with simmering water. Cover and steam for 15 minutes until the wonton wrappers are tender and the filling is heated through. Handle the bowls carefully using gloves as they will be hot.
Serve: Drizzle the top of each lasagna with crispy chili oil for added flavor and texture. Serve immediately while warm for the best taste and experience.

Notes

If you do not have a steamer, you can place the bowls in a pan with a tight-fitting lid, adding about 1 inch of water and ensuring the water does not touch the bowls. Steam over medium heat.
Extra mushroom broth can be saved and used as a soup base or for other cooking purposes.
For a vegetarian version, ensure the miso paste is vegetarian without fish ingredients.
Handle bowls carefully when removing from the steamer as they will be very hot and may contain hot liquid inside.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Dish
Method: Steaming
Cuisine: Asian Fusion

Keywords: Soup Dumpling Lasagna, Asian lasagna, tofu recipe, shiitake mushrooms, steamed dish, vegetarian Asian recipe, wonton lasagna, gochujang, miso paste, crispy chili oil