We made this Chinese dumpling soup with Eliza from the Little Cat Cafe at the Mulberry Centre in January to celebrate Chinese New Year. The soup is deliciously flavoured with ginger, soy sauce and broth and is filled with plenty of delicious vegetables and dumplings.
You can buy the dumplings in a Chinese supermarket or if you’d like to make your own here is Eliza’s recipe for vegetarian dumplings.
- 8 cups low-sodium mushroom broth
- 1 x 2-inch piece fresh ginger, peeled and cut into matchsticks
- 1 tablespoon soy sauce, preferably dark
- 1 tablespoon balsamic vinegar/or 2 tablespoons black vinegar
- 2 teaspoons dark sesame oil
- Pinch of salt
- 2 carrots, thinly sliced diagonally
- 24 Chinese dumplings (shop bought or see separate recipe)
- 3 spring onions (scallions) (white and green parts), thinly sliced
- 4 cups baby spinach leaves
- chopped coriander (optional)
- Put the broth, ginger, soy, vinegar, sesame oil and salt in a soup pot and bring to a boil over high heat.
- Lower the heat so the broth simmers. Cook for 10-15-minutes.
- Add the carrots, and simmer until tender and cooked through, about 5 minutes.
- Just before serving, add the dumplings, cook for 3 minutes, stir in the scallions and spinach and cook until the greens wilt, about 1 minute.
- Divide among warm bowls and serve.