Mush­room and gin­ger soup with turkey dumplings and greens

donna hay - Fresh + Light - - Fresh -

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 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.

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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