Asian Oyster Mushroom and Ginger soup

Asian oyster mushroom and ginger soup recipe

To make the soup, we made an easy but flavourful chicken broth. 

This simple broth is flavoured with a whole chicken, 3 carrots, 3-5 slices of ginger (with ginger skin on), 1 onion, 8 cloves of garlic, 1 turnip, 3 stalks of spring onion, 1 stalk of lemongrass and a few pieces of Kaffir lime leaves. Fill a large, deep pot with 3/4 of water and cook for 45 minutes or until meat comes off bones.

It makes a fantastic base for many recipes, including soups, sauces, and marinades, and is also perfect for blanching and poaching.


  • 1 stalk oyster mushroom, teared into small pieces with hand
  • 1 stalk of spring onion, chopped
  • 2 cups of chicken broth (homemade or can be store bought stock)
  • 1/2 thumb of ginger, grated 
  • 1 tbs of fish sauce
  • Thin rice noodles
  • 1 packet of pork and spring onion dumplings


1. Add spring onion and oyster mushroom into the broth and bring to boil over medium-high heat (approximatively 7 minutes).

2. Add fish sauce and ginger, keep boiling for another 3 minutes.

3. Cook rice noodles and dumplings as per packet instructions.

4. Pour the soup into a bowl, add some rice noodles and top up with some dumplings. 

5. Drizzle some chili sauce and sprinkle with some coriander and fried onions.

Shop our gourmet dumplings at your nearest stockist here.