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Asian Oyster Mushroom and Ginger soup

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.

INGREDIENTS

  • 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

METHOD

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.