Mushroom Dumpling Hot & Sour Soup

Mushrooms bring serious umami goodness to the table, and this Asian hot and sour soup is no exception. Warming, comforting and packed with savoury flavours – and dumplings, too! – it’s a great starter or meal in itself.

WATCH THIS RECIPE

Mushroom Dumpling Hot & Sour Soup

PREP TIME
10 minutes
COOK TIME
15 minutes
SERVES
4
Ingredients

400g (14 oz) mixed mushrooms (e.g. fresh shitake, shimeji enoki, oyster)*

½ cup julienned carrot

6 cups vegetable stock

¼ cup soy sauce

2 tsp dark soy sauce

¼ cup white vinegar

2 tbsp corn flour (cornstarch), mixed with 2 tbsp water

100g (3.5 oz) medium-firm tofu, cut into cubes

sea salt

½ tsp sesame oil

1 tsp ground white pepper

12 frozen dumplings

finely sliced spring onions (scallions), to serve

Steps
  • Step 1

    Trim and cut the mushrooms into small bite-sized pieces.

  • Step 2

    Place the mushrooms (leave the enoki to the end if using), carrot, vegetable stock, soy sauce, dark soy sauce and vinegar in a large saucepan over high heat. Bring to a simmer. Then add the corn flour mixture and simmer for 2-3 minutes or until just thickened.

  • Step 3

    Gently add in the tofu and then the enoki mushrooms, if using. Season with salt to taste. Turn the heat off and drizzle in the sesame oil and stir through the pepper.

  • Step 4

    Cook your dumplings in a separate pot of boiling water.

  • Step 5

    Divide the soup among serving bowls. Top with cooked dumplings and sprinkle with spring onion.

  • Notes
    Notes:

    – You can use a mix of dried and fresh mushrooms here too. If using dried, soak them in hot water before slicing and adding into the saucepan.

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What our customers say

5.0
5.0 out of 5 stars (based on 4 reviews)
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A perfect dish for weeknights dinners!

2024-05-03

Quick, confiding and delicious 😋!

Thank you so much, Marion!

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Anh

food glorious food

2023-07-27

nothing not to like for me and mine

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kate

Perfect balance

2022-11-02

I was very surprised at the flavour from this quick, non-classic recipe. I quartered the recipe for one decent serving. Used 2 mugs of light beef broth, added leftover chicken instead of tofu & some beansprouts & a chilli.

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Alison

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