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Serves 2 people

Consommé is a clear, transparent broth that is full of flavour. This is achieved by using quality ingredients and a clarification mixture that will filter the liquid and enhance the flavour. Inspired by the Italian dish Tortellini in Brodo, Bia decided to create her own version with some Asian influences.

This recipe is part of our project Shadow.



300 g button mushroom

200 g portobello mushroom

200 g shiitake mushroom

1 onion


Olive oil

2 garlic cloves

2 egg whites

500 ml water



200 g all-purpose flour 

2 eggs

½ tsp salt


300 g pork mince

1 pak choi

20 g grated ginger 

1 onion

1 garlic clove 


Black pepper

Olive oil


1Peel and finely chop the onion and the garlic cloves. Set them aside separately.

- With a paper towel, wipe any dirt off the mushrooms and cut them into small pieces.

- Set aside 100 g of the button mushroom.

- In a stockpot over medium heat, sauté the onion with a drizzle of olive oil until soft.

- Add the garlic to the pot and cook for 1 min.

- In the same pot, sauté the rest of the mushrooms with another drizzle of olive oil and a pinch of salt.

- In a blender, blend the egg whites with the mushrooms that were set aside. Add the mixture to the pot.

- Add 500 ml of cold water to the pot. Stir for 10 minutes. Use a lid to cover half of the pot and let it simmer over low heat for 50 more minutes. A thick layer will form on the surface from the coagulation of the egg whites, filtering the liquid.

- Get a sieve and cover it with a damp kitchen towel and place it over a bowl.

- With a ladle, carefully push the layer to the side and transfer all the liquid from the pot to the sieve, without breaking the layer.

- If there is some grease left in the broth, use a paper towel to absorb it so the broth is clear and clean.

2. Into a bowl add the flour. Make a well in the centre and add the eggs and salt.

- With a fork, mix the eggs, incorporating the flour until a dough is formed.

- Knead the dough until smooth. Add up to 4 tsp water if needed. 

- Wrap the dough in cling film and let it rest for 1 h in room temperature.

- Dust some flour on a clean surface and roll out the dough until thin - it should be thin enough so you can see your hands through it. 

- Cut the dough into 5 cm squares and add ½ tsp of filling per square. Brush the edges with water. Bring together the opposite edges, forming a triangle. Connect the two base edges around your index finger and press.

- Cook in salted boiling water for 1 min.

3. Finely chop the onion and the garlic. Set aside separately.

- Over medium heat, drizzle a frying pan with olive oil and sauté the onion until soft. Add the garlic and cook for 1 min.

- Add the pork mince and let it brown on all sides. 

- Add the grated ginger, chopped pak choi, salt and black pepper to your taste. Let it cook for a few minutes.

- Let it cool and fill the tortellini.



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