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Shiitake broth and dumpling soup in a bowl with serving spoon and chopsticks
4.81 from 81 votes

Shiitake Mushroom Soup

This Shiitake Mushroom soup with dumplings recipe has become a new family favourite. It's the perfect comfort food which is vegan.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course, Vegan
Cuisine: Asian, Chinese, Japanese
Keyword: comfort, soup, winter
Servings: 4
Calories: 289kcal
Author: Ayeh Manfre
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  • 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 :)



Calories: 289kcal | Carbohydrates: 41g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 1562mg | Potassium: 432mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4320IU | Vitamin C: 48mg | Calcium: 135mg | Iron: 3mg