This Shiitake Mushroom Soup with dumplings recipe has become a new family favourite. It's the perfect comfort food and is vegan.
This Shiitake Mushroom soup with dumplings has become a new family favourite in my house. Nothing warms you up better on a cold night than a big bowl of comfort food and this is the perfect dish!
It’s packed full of umami flavours and different textures from the shiitake mushrooms, vegetables and of course the dumplings. The best part is that the dumplings become filled with the beautiful shiitake broth that burst in your mouth when eating them!
For a perfect cosy weeknight dinner, you must try my Thai Yellow Curry. It’s super easy to make, filled with veggies and all comes together in 25 minutes!
I absolutely love Asian food and soups and this is a great DIY easy option at home that anyone can make within 30 minutes which is also vegan.
Ingredients to make Shiitake Mushroom Soup recipe
- Onion, garlic and ginger are the foundation of the stock. All sautéed in olive oil as the first step to bring out their flavours and become the base of the soup
- Shiitake mushrooms are the star of the soup. They have such a beautiful strong umami flavour and meaty texture which stays so prominent in the dish
- Vegetable stock is my preferred stock to use and I also prefer to use an organic brand without too much added salt. You can also use chicken broth or stock
- Sesame oil is added to the mushrooms for its flavour and scent. You only need to add a small amount as a little goes a long way
- Soy sauce is added to bring in saltiness and Asian flavours. I prefer to use salt reduced soy sauce
- Baby bok choy are lovely and sweet and add so many nutrients to the soup along with a pop of green colour
- Enoki mushrooms look like long thin strings, similar to noodles. They’re light and chewy and taste great in Asian soups
- Dumplings are the final part of the soup. You can add your favourite filled dumplings. I usually prefer to use vegetable dumplings which make the soup vegan. I also like adding prawn dumplings occasionally too
How to make Shiitake Mushroom Soup
Time needed: 30 minutes.
- Prepare broth
Add diced onion and sauté in a pot until translucent. Then add diced garlic and ginger and sauté for a few minutes
Add shiitake mushrooms and once browned, add sesame oil and a pinch of salt and black pepper. Sauté for a few minutes
Pour in vegetable stock and three cups of water. Add soy sauté and simmer on a low heat with the lid on for 15 - 20 minutes
- Add ingredients
Add baby bok choy, enoki mushrooms and dumplings to the pot and simmer for a few minutes until the dumplings are cooked
Add to a bowl and garnish with sliced spring onions. You can also add some extra soy sauce, chili or sriracha and enjoy 🙂
Tips for this vegan soup
- Ensure to sauté the onion, garlic and ginger as the first step until cooked and translucent to bring out all their flavours
- When sautéing the mushroom mixture, don’t add salt until they have browned as it can create too much moisture and will end up becoming watery
- Don’t add the bok choy and enoki mushrooms until the very end as they only need a few minutes to cook and you don’t want them to become over cooked and mushy
- Make sure not to overcook the dumplings as they can pop open. All dumplings have different cooking times but they shouldn’t need more than a few minutes
More Soup Recipes
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Shiitake Mushroom Soup
- 300 g shiitake mushrooms
- 150 g enoki mushrooms
- 12 dumplings
- 1 brown onion
- 4 garlic cloves
- 1 cm cube fresh ginger
- 1 tablespoon sesame oil
- 1 litre vegetable stock
- 2 tablespoon soy sauce
- 3 cups water
- 3 baby bok choy
- Chilli (optional)
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Spring onions
- Extra soy sauce and chilli or sriracha sauce (optional)
- Dice onion into small cubes and sauté in olive oil until translucent
- Dice garlic and ginger into cubes and add to the pot and sauté for a few minutes
- Slice shiitake mushrooms and add to the pot. Once they start to brown, add sesame oil, chilli (optional) and a pinch of salt and black pepper. Sauté for a few minutes
- Pour in the vegetable stock and three cups of water. Add soy sauté and simmer on a low heat with the lid on for 15 - 20 minutes
- Chop the bottoms off the baby bok choy stalks and separate the leaves. Add the leaves to the pot along with the enoki mushrooms and dumplings
- Simmer for a few minutes until the dumplings are cooked and it’s ready to serve! Serve in bowls topped with sliced spring onions. You can also add some extra soy sauce, chili or sriracha and enjoy 🙂