Mushroom & Dumpling Soup

Ingredients:

• 300g portobello mushroom
• 4 garlic clove
• 1cm cube fresh ginger
• 1tbsp sesame oil
• 1 1/12 tbsp soy sauce
• 12 dumplings (see our recipe on how to make homemade dumplings)
• 1 litre of chicken or vegetable stock 
• 1-2 joi choi
• spring onions
• 1 tbsp olive oil
• salt and black pepper to taste 
• chilli (optional)

Method:

Step One:

• Dice onion into small cubes and sauté in olive oil until translucent.
• Dice or grate garlic and ginger into small cubes and and to the pot to sauté for a few minutes.

Step Two:

• Slice portabello mushrooms and add to the pot. Once they start to brown, add sesame oil, chilli and a pinch of salt and black pepper. Sauté for a few minutes.
• Pour in the stock. Add soy sauce and simmer on a low hear with the lid on for 15 - 20 minutes.
• Once 15 - 20 minutes is up taste test to see if it needs any more ginger, garlic or soy sauce to your taste.

Step Three:

• Chop the bottoms off the Joi Choi and separate the leaves. Add the leaves to the pot along with the dumplings.
• Simmer for a few minutes until the dumplings are cooked and its ready to serve!
• Serve in bowls topped with sliced spring onions. You can also add some extra soy sauce or chilli if you wish.