October 10, 2018
Comfort Food, Dinner, Soups/Stews,
Vegetables, Mushrooms, Asian, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Entertaining, Weeknight Meals, Stove Top, No Eggs, Non-Dairy more
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"From one of our national supermarkets free monthly magazine, June 2018."
Place stock, 1 litre water, ginger, soy sauce, white of spring onion and half the chilli in a large saucepan and bring to the boil over high heat.
Once boiling, add dumplings and mushrooms and reduce heat and simmer, uncovered, for 7 minutes and then add vegetable and cook with dumplings for a further minute or until vegetables are just tender.
Serve soup, dumplings and vegetable in bowls topped with remaining chilli and remaining spring onion.
TIP - if Asian-style mushrooms are not available, use Swiss brown or button mushrooms.
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