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Mushroom & Dumpling Soup

Mushroom & Dumpling Soup


  • 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)


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.

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