Food My Muse

0 First, add the egg yolks to a small ramekin and coat in Tamari and add 1 tsp rice vinegar. Then, let them cure 1 hour in the fridge.
1 Secondly, separate the green and white part of scallions.
2 Add the sesame oil to a pot, and sauté the white part of the scallions. Then, add in the ginger and garlic too. Cook together for 2-3 minutes on medium low.
3 Add in miso, Gochujang, 1 tsp rice vinegar, broth and kombu. Simmer and add the dumplings.
4 Then, cook covered for 5-7 minutes.
5 Lastly, serve it with salsa Macha, cured yolk, sesame seeds and scallions.