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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Mushroom Dumpling Hot & Sour Soup

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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

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.

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

Note Icon

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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