Asia Soup with Chicken and Tofu Gnocchi

For the Asia soup with chicken and tofu gnocchi, bring the chicken stock with peeled and very thinly sliced ginger root, shallots, lemongrass, lovage and kaffir leaves to a boil over medium heat and simmer gently for 10 minutes.

Lightly sauté carrots, celery, leeks, mushrooms and bean sprouts in sesame oil.Add chili, diced tomatoes, chicken breast, lime juice and maple syrup.Pour in chicken stock and season with sea salt and soy sauce.

Pass the tofu and fresh goat cheese through a fine strainer and blend with the remaining ingredients until thick.Season with sea salt and pepper. Then form into dumplings with 2 dessert spoons and let rest, covered, in the refrigerator for 1/2 hour. Place the tofu gnocchi in salted, lightly boiling water and let stand at boiling point for about 10 minutes.

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