Minimal work for plenty of flavour. This soup comes together in no time, with minimum chopping and just one saucepan. We use cupboard staples (soy sauce and balsamic vinegar) to emulate one of our favourite Chinese soups. Warming and filling.
Recipe
Serves: 2 | Time: 20 to 25 min
Ingredients
- Olive oil (or other oil of choice)
- 400g mushrooms, sliced
- 1 thumb of ginger (optional)
- 1L water
- 2 tbsp soy sauce
- 2 tbsp balsamic vinegar
- 1 chicken stock cube
- 12 chicken dumplings
- 2 eggs
Method
- Heat a large saucepan over medium heat with a dash of oil.
- Slice the mushrooms and add to the saucepan (picture 1). You can buy pre-sliced mushrooms to make this soup even easier!
- Sauté until reduced by half in size (picture 2).
- Meanwhile peel the ginger and chop in half. Add to the mushrooms. Sauté for 30sc.
- Add 1L of cold water, 2tbsp of soy sauce, 2 tbsp of balsamic vinegar, and crumble in the chicken stock cube (picture 3).
- Bring to a boil and simmer for a couple of minutes.
- Add the dumplings and cook to packet instructions.
- Meanwhile, whisk 2 eggs and add to the saucepan 30sc before the dumplings are ready (picture 4).
- Remove the pieces of ginger, serve and enjoy!
Substitutions
I highlight here possible substitutions to adapt the soup to your preferences, diet and ingredients available to you.
Substitutions:
| Recipe components | Possible substitutions* |
| Chicken stock cube | • Beef stock • Vegetable stock |
| Chicken dumplings | • Vegetable dumplings or other dumpling of choice • Ravioli • Noodles |
| Ginger | • For even more ginger flavour: julienne half of the ginger before adding to the saucepan (cut it into matchstick size pieces). The julienned pieces will be left in the bowl when serving, they add a lovely bite and punchy ginger flavour. • Fried garlic: before sautéing the mushrooms, finely chop some garlic and fry in oil until golden brown. Set aside whilst you cook the mushrooms and add back to the saucepan when you add the water (step 5) so that it infuses. |
| Mushrooms | • Fresh spinach thrown in just before the eggs to wilt |
Country
China
China
The Global Homecook 