Smoked Mock Duck and Wild Rice Soup

Make the smoked mock duck. Mix the spelt flour or freshly ground wheatberries with vegetable broth, red wine, celeriac sauce or Maggi, dark soy sauce, light soy sauce, rice vinegar, hoisin sauce, and paprika until a firm dough forms. Cover and refrigerate overnight so the gluten can develop. The next day, knead and rinse the dough in 2 cups cold vegetable broth until most of the starch washes away and the dough becomes stretchy; reserve the rinsing broth for the soup. Work the liquid smoke into the dough.

Heat olive oil in a skillet over medium heat. Pan-fry the mock duck until browned on the edges, then remove and shred it. In the same skillet, brown the sliced onion and mushrooms until softened and fragrant. Pan-fry the diced tofu with minced garlic and sesame oil until golden and crisp; set aside as croutons.