|Prep time||10 minutes|
|Cook time||25 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
To make the shiitake broth, finely grate the garlic cloves and combine the stock, water, garlic, dried shiitake, rice vinegar, caster sugar and miso in a medium-sized pot.
Place over a high heat and bring to a boil.
Lower the heat to a gentle simmer and cook for a further 15 minutes.
Increase the heat and add the dumplings and cook for 5 minutes, or until the dumplings are transparent.
Finely chop the red chilli.
Divide the broth and dumplings between 4 bowls and top with coriander and chilli.