Empty My Fridge
Shiitake Mushroom Soup
Ingredients
- Dumplings- I've used frozen veggie dumplings12–16
- Shiitake mushroom · sliced11 oz
- Enoki mushroom5 oz
- Onion · diced1
- Garlic · diced4
- Ginger · diced½ inches
- Sesame oil1 tbsp
- Vegetable broth4 cups
- Soy sauce2 tbsp
- Bok choy3
- Chili flake · flakes1 tsp
- Olive oil1 tbsp
- Salt
- Black pepper
- Scallion · sliced
Instructions
- In a large pot over medium heat, sauté the diced onion in olive oil until translucent.
- Add the diced garlic and ginger and stir for a few minutes.
- Add the sliced shiitake and, once they begin to brown, add the sesame oil with a pinch of salt and black pepper. Sauté for a few minutes.
- Pour in the vegetable broth, the 3 cups of water and the soy sauce. When it boils, lower the heat and simmer, covered, for 10 minutes.
- Trim the bottom off the baby bok choy, separate the leaves, and add them to the pot with the enoki mushrooms and dumplings.
- Simmer until the dumplings are cooked according to the package, usually 2 to 3 minutes.
- Ladle into bowls and top with sliced green onions. Add extra soy sauce, chili oil or sriracha if you like.
Summarized from Cooking With Ayeh's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionMushroomShiitake mushroomBok choyEnoki mushroom
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