15 minutes
A comforting and flavorful soup with shiitake mushrooms, tofu, and pork gyoza in a savory broth.
tablespoons
Fresh Shiitake Mushrooms, stems removed and thinly sliced
0 oz
Ginger, minced
tablespoons
to taste
to taste
Low-Sodium Chicken Broth
cups
Firm Tofu, cut into matchsticks
0 oz
cups
Canned Bamboo Shoots, drained and cut into matchsticks
0 oz
Ground White Pepper, optional
teaspoons
Frozen Pork Gyoza Or Potstickers
0 oz
tablespoons
tablespoons
Scallions, thinly sliced
to garnish
Fresh Chiles, such as red Fresno or jalapeño, thinly sliced
to garnish
1. Mushroom and Ginger Sauté
In a large saucepan, heat the oil over medium heat. Add the sliced shiitake mushrooms and minced ginger, seasoning with salt and black pepper. Cook until the mushrooms are softened, stirring occasionally, about 3 minutes.
2. Broth and Dumplings
To the saucepan, stir in the chicken broth, tofu, soy sauce, bamboo shoots, and white pepper if using. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to medium and add the dumplings. Let them simmer until fully cooked, about 5 minutes.
3. Cornstarch Slurry
In a small bowl, whisk together the cornstarch with 1/4 cup water to create a smooth slurry. Stir the slurry and white vinegar into the saucepan. Continue to simmer until the soup has slightly thickened, approximately 2 minutes. Taste and adjust seasoning with additional salt and white pepper if needed.
4. Serve Hot
Evenly divide the soup among serving bowls. Garnish each bowl with a sprinkling of thinly sliced scallions and fresh chiles. Enjoy the soup while hot.
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