• Frewville
  • Pasadena
  • Foodland

Adelaide's finest supermarkets

Serves two


• 10 pieces of Sunny Seafood mixed dimsum dumplings

• 100g bamboo strips

• 4 pieces of dried shitake mushrooms

• 40g ginger julienned

• 6 snow peas sliced

• 8-10 small broccoli florets cut up small

• 1 teasp of sugar

• 3 tblsp light soy sauce

• 2 tblsp red vinegar

• ½ tblsp chilli oil

• 2 spring onions sliced

• 1 long red chilli

• ¼ bunch of coriander

• 2 eggs

• 20g of silken tofu

• 5 cups of chicken stock

• 2 tblsp corn flour (mixed with 3 tblsp of water to thicken)


1. Soak the shitake mushrooms in warm water.

2. Place the chicken stock in a large pot or wok.

3. Add the ginger, sauces, chilli oil, sugar, sliced soaked shitake mushrooms, tofu, broccoli and dumplings.

4. Simmer for 2-3 minutes and then add the snow peas.

5. Beat the egg and add in to the soup and then thicken with cornflour mix.

6. Garnish with sliced spring onions, finely sliced chilli and chopped coriander.

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