Created by ImPat on October 10, 2018
Step 1: 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.
Step 2: 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.
Step 3: Serve soup, dumplings and vegetable in bowls topped with remaining chilli and remaining spring onion.
Step 4: TIP - if Asian-style mushrooms are not available, use Swiss brown or button mushrooms.