One of my childhood favourites is my grandmother's broth with semolina dumplings and tender vegetables. It was this flavour that inspired this recipe. Foods rich in vitamin B6 are meats and offal, salmon, tuna, mackerel, herring and octopus. Vegetables such as garlic and peppers, as well as pistachios and sunflower seeds, also contain vitamin B6. 100 g of cooked chicken or duck liver contains 0.8 mg of vitamin B6, which is 38% of our daily requirement.

Heat a large pan, place the onion cut in half, flat side down, and the ginger slices in it and sauté for a few minutes, this will make the soup more flavourful. When the onion starts to brown, add the carrots, kohlrabi and cauliflower and sauté for a few minutes more. Then add 1.2 litres of boiling water or stock, add the star anise and black pepper, season with salt and simmer over a low heat for about 45 minutes or until the vegetables are tender. Remove the soup from the heat and leave to settle for 30 minutes.

Break the puffed rice waffles into pieces and pour 0.2 l of hot water over them, then mash them thoroughly with a fork. It will absorb the water and become a thick paste. Mix this mass with the liver, herbs, rice flour, 1 egg, salt and pepper. If you think you need more eggs, add another egg. Make sure that the mixture is not too soft or the dumplings will cook to pieces in the water. Bring a pan of water to the boil, add salt and then spoon the liver mixture into the water. When the dumplings rise to the surface, cook for about 1 minute more and remove with a strainer. Serve the dumplings with the hot soup and the cooked vegetables.