Hot And Sour Dumpling Soup

Get hands on with making some delicious hot dumpling soup, especially with less time in hand but satisfying maximum taste buds!


  • 1 pkt Prasuma Original Chicken Momo
  • 3 tbsp oil
  • 200 grams shiitake mushrooms, stemmed and thinly sliced, (or any mushroom as per your preference)
  • 2 tbsp minced ginger
  • Salt and pepper
  • 8 cups chicken broth
  • 150 gms tofu, cut into matchsticks
  • 2 tbsp soy sauce
  • 2 ounces drained canned, sliced bamboo shoots, cut into matchsticks (1/3 cup)
  • ¼ tsp ground white pepper, plus more to taste
  • ¼ cup cornflour
  • 1 tsp white vinegar
  • Juice of 1 lemon
  • Thinly sliced spring onions and fresh chilli, for garnish

How To Make It

  1. In a large saucepan, heat oil over medium. Add mushrooms and ginger and season with salt and pepper. Cook until softened, stirring occasionally, about 3 minutes. Stir in broth, tofu, soy sauce, bamboo shoots and white pepper, and bring to a boil over high heat. Add dumplings and simmer over medium heat until dumplings are cooked through, about 5 minutes.
  2. In a small bowl, whisk cornflour with ¼ cup water to form a slurry. Add slurry and vinegar to saucepan and simmer until slightly thickened, about 2 minutes, Season with salt and white pepper, if desired.
  3. Divide soup among bowls and garnish with spring onion and chilli. Add lemon juice. Serve hot.
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