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
½ tsp sesame oil
1 tsp ground white pepper
12 frozen dumplings
finely sliced spring onions (scallions), to serve
Trim and cut the mushrooms into small bite-sized pieces.
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.
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.
Cook your dumplings in a separate pot of boiling water.
Divide the soup among serving bowls. Top with cooked dumplings and sprinkle with spring onion.
– 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.