mushroom and ginger soup

with turkey dumplings and greens

  • 2 teaspoons sesame oil
  • 4 cloves garlic, crushed
  • 2½ tablespoons ginger, grated
  • 1 cup (30g) dried shiitake mushrooms, sliced
  • ¼ cup (60ml) tamari
  • 1.5 litres water
  • 500g turkey mince
  • ¼ cup finely chopped coriander (cilantro) leaves
  • 227g can water chestnuts, drained and finely chopped
  • 2 teaspoons oyster sauce
  • 1 eggwhite
  • sea salt and cracked black pepper
  • 200g mixed mushrooms, trimmed+
  • 150g snow peas (mange tout), shredded
  • 150g sugar snap peas, shredded
  • 300g silken tofu, cut into cubes
  • toasted white sesame seeds, to serve
  1. Heat the oil in a medium saucepan over medium heat. Add the garlic and 2 tablespoons of the ginger and cook for 4 minutes. Add the shiitake mushroom, tamari and water and bring to the boil. Reduce heat to low and cook for 15 minutes.
  2. Place the turkey, coriander, water chestnut, oyster sauce, eggwhite, salt, pepper and remaining ginger in a large bowl and mix to combine. Roll teaspoons of the mixture into balls and add to the stock. Cook for 4 minutes. Add the mixed mushroom and cook for 2 minutes or until cooked through. Add the snow peas, sugar snap peas and tofu and cook for 1 minute. Divide between bowls and top with sesame seeds to serve.  Serves 4.

+ We used a mixture of oyster, king and shimeji mushrooms, but you can use any varieties you prefer.

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