Shiitake and Tofu Gyoza Soup

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.